Grilled salmon with mixed vegetables

Name: Grilled salmon with mixed vegetables - Claudia A.
Ingredients: salmon fillets; 2 pieces sea salt oregano olive oil lemon; 1 piece red bell pepper; 1 piece mixed vegetables (frozen); 1 bag of 200; 250 g

Over - Grilled salmon with mixed vegetables by Claudia A. - Recipia

Grilled salmon with mixed vegetables is a simple meal, perfect for days when you want to cook quickly, without many dishes and a long list of ingredients. The salmon medallions are lightly seasoned, then grilled, while the vegetables are cooked separately in a wok, along with the red bell pepper. Finally, a little lemon juice adds freshness and ties the dish together. Quick Info Total Time: about 20-25 minutes Preparation Time: about 5 minutes, plus the time to thaw the vegetables Cooking Time: about 10 minutes for the vegetables; the salmon is turned every 5 minutes until done Servings: 2 Difficulty: easy Recipe Type: quick lunch or dinner, with fish and vegetables Ingredients 2 salmon medallions Sea salt, to taste A little oregano A little olive oil 1 lemon 1 red bell pepper 1 bag of frozen mixed vegetables, 200-250 g Preparation Method 1. Carefully wash the salmon medallions, then dry them well with a paper towel. It is important for them to be as dry as possible before seasoning and placing on the grill. 2. Season the fish pieces with sea salt and a little oregano. Let them sit for about 5 minutes to allow the spices to settle. 3. Preheat the stovetop grill. Place the salmon medallions on it and cook, turning them every 5 minutes so they cook on both sides. 4. When the salmon is ready, drizzle it with a little lemon juice. Cover it and let it sit for about 2 minutes before serving. 5. Meanwhile, chop the red bell pepper into small pieces. 6. Thaw the bag of vegetables and drain the water well. The vegetables should not be placed in the wok with excess water, as they will cook slower and may release too much liquid. 7. Put the drained vegetables in the wok, add the chopped bell pepper, a teaspoon of sea salt, and a little olive oil. Cook everything over medium heat for about 10 minutes, stirring occasionally. 8. When the vegetables are ready, place one salmon medallion on each plate and put the vegetable mix alongside. Serve the dish while it is hot. Why I Make This Recipe Often It is an easy recipe to prepare and does not require complicated sauces or sides. The salmon cooks quickly, and the frozen vegetables are handy and require little preparation. Moreover, the combination is filling enough for a lunch or dinner without being heavy. I also like that I can prepare the fish and vegetables almost at the same time. While the salmon cooks, the bell pepper and vegetable mix can be made in the wok, so the meal is ready without spending too much time in the kitchen. Tips Make sure to dry the salmon well before seasoning it. If the surface is very wet, it will not cook evenly on the grill. You don’t need many spices. Salt, a little oregano, and lemon juice are enough for the flavor of this recipe. Frozen vegetables should be drained after thawing. Excess water can make them mushy and prolong cooking time. Stir the vegetables occasionally, but not continuously. This way, they cook evenly, and the bell pepper stays well distributed among the other vegetables. Respect the time of about 2 minutes for the salmon to rest covered after you drizzle it with lemon. It is the last step before serving. Substitutions You can use any frozen vegetable mix available in a 200-250 g bag, as the recipe does not depend on a specific mix. It is only important that the vegetables are thawed and drained before reaching the wok. If you don’t have oregano, it can be omitted, but the original recipe uses a little oregano for seasoning the salmon. For the rest of the dish, sea salt and olive oil remain sufficient. Instead of medallions, pieces of salmon of similar size can be used, but cooking time may vary depending on thickness. The source recipe uses two medallions. Variations For a larger portion, the same idea can be kept, and more salmon medallions can be prepared along with more vegetable mix. The exact quantities for supplementation are not specified in the basic recipe, so adjustments are made according to the number of people. You can prepare the vegetables only with sea salt and a little olive oil, or you can keep the red bell pepper as a separate element, cut into larger pieces. In both cases, the vegetables are cooked in the wok over medium heat and stirred occasionally. Another simple change is to use more or less lemon juice at the end, depending on taste. Lemon is added after the salmon is cooked, not during its preparation. Serving Ideas Place the salmon in the center of the plate and put the vegetables alongside, so that both the fish and the garnish remain visible. Lemon juice can be added directly over the salmon or distributed in small amounts over the vegetables. The dish is served hot, immediately after the salmon has rested for about 2 minutes covered. It does not need any other elements to constitute a complete meal. Frequently Asked Questions Can I use frozen vegetables directly from the bag? In the basic recipe, the vegetables are thawed before cooking and drained well of water. This step helps achieve a better texture and avoids liquid buildup in the wok. How long does salmon cook on the grill? The salmon is turned periodically every 5 minutes to cook on both sides. The exact time may vary depending on the thickness of the medallions and the intensity of the heat, so check the fish towards the end. Why is the salmon covered after adding lemon? The salmon is drizzled with lemon juice and left covered for about 2 minutes before serving. This is the last step in the recipe and helps the flavors settle. Can I cook the vegetables in the same pan as the salmon? The recipe is organized separately: the salmon is cooked on the grill, while the vegetables are cooked in the wok. This way, each component retains its intended cooking method. How many servings does this quantity yield? From the two salmon medallions and a 200-250 g bag of mixed vegetables, usually two servings result.

Grilled salmon with mixed vegetables

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