Grilled Salmon with Greek-Style Vegetables

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
566234 : 121828
This recipe has not yet been rated.
This recipe has not yet been rated.