Mediterranean Grilled Salmon with Tomato Olive Tapenade
Prep Time: 10 minutes (plus 30 minutes to marinate) | Cook Time: 8 minutes | Total Time: 18 minutes (plus 30 minutes to marinate) | Servings: 5
Ingredients:
- Carlini Cooking Spray
- 24 ounces Fremont Fish Market Wild Caught Pink Salmon, thawed and cut into fillets*
- ½ cup Specially Selected Greek Gourmet Vinaigrette Dressing
Tapenade:
- 2 tablespoons Carlini Extra Virgin Olive Oil
- 1 pint grape tomatoes
- ¼ cup Specially Selected Kalamata Pitted Olives, chopped
- ½ cup Emporium Selection Feta Cheese Crumbles
- 12 oz Tuscan Garden Marinated Artichokes,chopped
- 1 red pepper, diced
- 1 tablespoon Stonemill Italian Seasoning
- 1 teaspoon Stonemill Ground Black Pepper
- 1 lemon, sliced
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
Directions:
- Preheat grill to medium. Spray grill with cooking spray.
- Place salmon fillets in a one-gallon storage bag and add Greek dressing. Marinate for 30 minutes in refrigerator.
- Remove salmon from marinade and dab with paper towels to remove the excess. Place salmon fillets on grill and cook for 2 minutes, rotate 90 degrees and cook for 2 minutes. Flip salmon over and repeat. Remove salmon and place on a platter lightly tented with foil.
- Prepare tapenade:Combine olive oil, grape tomatoes, Italian seasoning, black pepper, chopped olives, feta cheese, marinated artichokes & bell pepper.
- Serve salmon with tapenade and lemon slices.
TIP: For a complete meal, serve this dish with grilled Mediterranean vegetables.
Recipe Courtesy of ALDI Test Kitchen
