Ingredients
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1 pound salmon fillet, skin on or off
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1 tablespoon plus 1/2 teaspoon olive oil
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salt, coarse Kosher salt is best
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1/2 cup unsweetened coconut cream or coconut milk
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1 tablespoon dark brown sugar
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1/2 tablespoon sherry vinegar
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1/2 teaspoon Dijon mustard
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1 lemon
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1/2 cup chopped fresh dill
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1/2 pound of thin green beans (haricot vert type), cooked
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1 cup fresh cooked corn kernels (from 1 to 2 ears corn)
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1 1/2 cups best quality cherry tomatoes, lightly crushed open or sliced into halves
Directions
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1
Done
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in ovenPreheat oven to 450F. |
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2
Done
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grillHeat an outdoor grill to high, and close the lid to heat for 15 minutes. |
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3
Done
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salmonOn a sheet pan, place two sheets of aluminium foil or, enough to fit the fish, and have extra on all sides to later make a packet. |
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4
Done
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Drizzle with 1/2 tablespoon of olive oil and a good sprinkle of salt. |
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5
Done
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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. |
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6
Done
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Pour half of the dressing over the fish and set the other half of dressing aside. |
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7
Done
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Take large piece of foil/parchment paper on top of fish, and to form a packet assuring you have a tight seal. |
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8
Done
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Place both the salmon 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. |
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9
Done
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You can open and test the salmon for doneness, it should be tender and not too pink. |
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10
Done
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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. |
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11
Done
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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 on the side. Serve with white rice. |
