Ingredients
-
1 pound salmon fillet, skin on or off
-
1 tablespoon plus 1/2 teaspoon olive oil
-
salt, coarse Kosher salt is best
-
1/2 cup unsweetened coconut cream or coconut milk
-
1 tablespoon dark brown sugar
-
1/2 tablespoon sherry vinegar
-
1/2 teaspoon Dijon mustard
-
1 lemon
-
1/2 cup chopped fresh dill
-
1/2 pound of thin green beans (haricot vert type)
-
1 cup fresh cooked corn kernels (from 1 to 2 ears corn)
-
1 1/2 cups best qualitycherry tomatoes, lightly crushed open or sliced into halves
Directions
1
Done
|
in ovenPreheat oven to 450F. |
2
Done
|
grillHeat an outdoor grill to high, and close the lid to heat for 15 minutes. |
3
Done
|
On a sheet pan, place two sheets of aluminium foil, enough to fit the fish, and have extra on all sides to later make a packet. |
4
Done
|
Drizzle with 1/2 tablespoon of olive oil and a good sprinkle of salt. |
5
Done
|
In a small bowl, combine the coconut cream, brown sugar, vinegar, mustard, 1/2 tablespoon oil, 1/2 teaspoon salt and ½ teaspoon pepper. Zest the entire lemon right into the bowl and squeeze in 1 tablespoon juice. Stir in 1/4 cup dill. |
6
Done
|
Pour half of the dressing over the fish and set the other half aside. |
7
Done
|
Take about piece of foil on top of fish, and to form a packet assuring you have a tight seal. |
8
Done
|
On another large strip of foil, toss the green beans with the remaining olive oil and a pinch each of salt and pepper. Wrap the beans in the foil to form a packet. |
9
Done
|
Place both the salmon and green bean packets on the grill or in oven. Close cover if using a gas grill. Grill until the green beans and salmon are cooked through, about 15 minutes. |
10
Done
|
You can open and test the salmon for doneness, it should be tender and not too pink. |
11
Done
|
In a medium bowl, add the green beans, corn, tomatoes, remaining 1/4 cup dill, half of the reserved dressing and a pinch of salt. Toss to coat. |
12
Done
|
to servePlace fish on large platter, top the fish with some of the vegetables and remaining dressing. Serve immediately with the remaining vegetables and dressing. |