Grilled Salmon with Greek-Style Vegetables

Show Trial Size

Yield:

24 servings, 1/24 recipe (320 g) each

Ingredients

Ingredients	Weights	Measures
skinless salmon fillets, cut into 140-g portions	7-1/2 lb. [3.4 kg]	24 each
Pure Kraft Refrigerated Greek Feta Dressing, divided	1-1/4 lb. [565 g]	3 cups [750 mL]
yellow zucchini, thinly sliced diagonally	1-7/8 lb. [900 g]	1-1/2 qt. [1.5 L]
green zucchini, thinly sliced diagonally	1-7/8 lb. [900 g]	1-1/2 qt. [1.5 L]
Japanese eggplant, thinly sliced	1-7/8 lb. [900 g]	1-1/2 qt. [1.5 L]
fresh asparagus spears, trimmed	1-7/8 lb. [900 g]	-
red peppers, cut into wedges	1-7/8 lb. [900 g]	-
red onions, sliced	1-7/8 lb. [900 g]	1-1/2 qt. [1.5 L]
cherry tomatoes, cut in half	2-1/8 lb. [960 g]	72 each
Kalamata olives	1-1/4 lb. [565 g]	3 cups [750 mL]
skinless salmon fillets, cut into 140-g portions	1-1/4 lb. [565 g]	4 each
Pure Kraft Refrigerated Greek Feta Dressing, divided	6 oz. [170 g]	1/2 cup [125 mL]
yellow zucchini, thinly sliced diagonally	5 oz. [140 g]	1 cup [250 mL]
green zucchini, thinly sliced diagonally	5 oz. [140 g]	1 cup [250 mL]
Japanese eggplant, thinly sliced	5 oz. [140 g]	1 cup [250 mL]
fresh asparagus spears, trimmed	5 oz. [140 g]	1 cup [250 mL]
red peppers, cut into wedges	5 oz. [140 g]	1 cup [250 mL]
red onions, sliced	5 oz. [140 g]	1 cup [250 mL]
cherry tomatoes, cut in half	5-1/4 oz. [160 g]	12 each
Kalamata olives	3-1/4 oz. [80 g]	1/2 cup [125 mL]

Directions

Brush fish with 125 mL (1/2 cup) dressing (or with 20 mL [4 tsp.] dressing for trial recipe). Refrigerate at least 15 min. or up to 2 hours. Mark on the grill, then place in single layer in shallow pan in 400ºF (200ºC) standard oven. Bake just until fish flakes easily with fork.

For each serving: Toss 35 g each of the zucchini, eggplant, asparagus, peppers and onions with 10 mL (2 tsp.) dressing. Cook on grill until grill-marked, turning frequently.

Arrange 5 asparagus spears, trimmed ends in centre, in spoke pattern on plate. Fill spokes with grilled vegetables; top with 1 fish piece. Drizzle with 15 mL (1 Tbsp.) of the remaining dressing; top with 6 tomato halves and 20 g olives.

Kraft Kitchens Tips

Substitute

Substitute boneless skinless chicken breasts for the salmon.

Special Extra

Garnish with sprigs of Italian parsley.

Business Tip

For banquets or cafeterias, the salmon and vegetables can be prepared and hot held for service.

566234 : 121828

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Calories

420

Total fat

27 g

Saturated fat

4 g

Cholesterol

70 mg

Sodium

530 mg

Carbohydrate

17 g

Dietary fibre

5 g

Sugars

9 g

Protein

28 g

Vitamin A

20 %DV

Vitamin C

130 %DV

Calcium

10 %DV

Iron

20 %DV

Grilled Salmon with Greek-Style Vegetables

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