2 pounds Atlantic salmon fillet
2 tablespoons olive oil
1 lemon, sliced
1 small white onion, sliced
1 teaspoon coarsely ground pepper
1/4 cup dry white wine
4 medium tomatoes, cut into wedges
Heat charcoal 30 minutes or gas grill 10 minutes with lid closed.
Rinse salmon in cold water and pat dry. Rub olive oil over outside of fillet.
Place salmon, skin side down, on a piece of aluminum foil large enough to wrap fish completely. Arrange lemon and onion slices over fillet and sprinkle with pepper and wine.
Grill wrapped fish over medium coals on an open grill 10 minutes. Turn and cook for 10 minutes longer.
Remove salmon from grill, unwrap, and divide into four portions. Arrange grilled artichoke quarters and tomato wedges around fish portions. Drizzle lemon-red pepper oil over salmon and vegetables. Serve
No Nutritional Information Available
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