Episode: Kenai
Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 2 whole silver salmon fillets
  • 8 ounces honey
  • 2 teaspoons black pepper seasoning
  • 8 cups baby spinach
  • 3 nectarines, sliced
  • 3 tomatoes, cubed
  • 2 avocados, sliced
  • 1 cucumber, peeled and sliced 
  • 1/4 cup sliced almonds
  • Your favorite salad dressing, to taste
  • 3 cups organic sweet corn kernels, steamed until tender, for serving
  • 12 to 14 red bliss potatoes, steamed until tender, for serving
  • 2 cans baked beans, warmed, for serving

Directions

Watch how to make this recipe.

Preheat the grill (either charcoal or propane) or preheat the oven to 425 degrees F.

Fold 2 long pieces of aluminum foil to create 2 trays with sides, and place the salmon fillets inside. Coat each fillet with the honey and sprinkle with the black pepper seasoning. Place the trays on the grill or into the oven, and cook, covered, until the salmon is opaque and the honey is bubbly and brown, 10 minutes.

Meanwhile, assemble the spinach, nectarines, tomatoes, avocados and cucumber on a plate. Sprinkle with the almonds and drizzle dressing over the top, if desired. 

Cut the salmon into portions and serve alongside the salad with the steamed potatoes, corn and baked beans.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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