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Run Through the Garden Grilled Salmon

Run Through the Garden Grilled Salmon

4-6 oz. fresh salmon fillet with skin on
½ red onion
1 green bell pepper, cut into strips
4-6 mixed color mini peppers, cut into strips
2 banana peppers, cut into strips
1 medium (thin type) eggplant, cut into rounds
½ c. red cherry tomatoes, halved
½ c. yellow cherry tomatoes, halved
½ c. fresh pico de gallo
2 fresh lemons sliced
Kosher salt, black pepper
Worcestershire sauce
1 (16-oz.) bottle Cindy’s Kitchen of Brockton Barcelona Vinaigrette “Mediterranean Style”

  1. Lay two long sheets of heavy duty foil on a surface, making a cross look.
  2. Place the salmon in center of foil.
  3. Season both sides of salmon with salt and black pepper.
  4. Drizzle with Worcestershire sauce and some of the vinaigrette.
  5. Layer the veggies on top of the salmon: onion, peppers, eggplant, tomatoes, pico and lemons on top.
  6. Drizzle with more vinaigrette and salt and pepper.
  7. Close up foil to make a sealed packet.
  8. Place on hot grill or 400 degree oven and cook 18-20 minutes. Depending on size of fish.
  9. When finish cooking, open foil packet and let stay on grill or oven for another 5-8 minutes. You can drizzle more of the vinaigrette, if desired.
    *You can use any fish you like and any assortment of veggies. These were the ones that were fresh from my garden that day.
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