Guys, the trick to this supper is prepping on the week-end or a day when you’ve sometime to spare. This moves makes a huge difference. You see, as I mentioned in an earlier post, I try to develop a cooking strategy whereby I roast a tray of root vegetables. These veggies act as a base for quite a few dishes.
On this particular day, I didn’t have a variety; however, I was super happy to have on hand, sweet potatoes, carrots, and onions. These were very satisfying and delicious after roasting.
On stove top, I made a lemon/butter sauce and tossed in a few capers and olives I had on hand. Once again, I paid a visit to George; such a handy grill. George Foreman was wise to place his name on this gadget.
Anyway, after seasoning my salmon fillet with a pinch of salt, pepper and crushed garlic, I set aside for a few minutes for absorption of seasonings. I made sure to remove garlic before grilling commenced so as to prevent burning. Grill was sprayed with a little Pam and then I brushed salmon with olive oil and placed same on grill.
Salmon was grilled and left with amazing color and grill marks. This was then placed in skillet to soak up all the lemon and butter sauce along with the acid from the capers and olives. A squeeze of honey was added to sauce for a balance. With a garnish of fresh lemon and toppings of capers/olives, my grilled salmon was ready for serving on a bed of root veggies in minutes.