Cuban-Style Grilled Salmon

with Hearts of Palm Salad 

Yield: 4 servings

Calories 483 per serving

For Marinate:

2 tablespoons extra-virgin olive oil

Juice of 1 lemon

1 garlic clove minced

1 shallot, minced

1 teaspoon ground cumin

1 teaspoon ground cayenne pepper

1 teaspoon salt

1 tablespoon of chopped fresh cilantro

4 6-ounce center-cut salmon fillets, skins removed

-In a large bowl, whisk all the marinate ingredients. Add salmon and turn to coat. Let marinate 15 minutes at room temperture.

For the Salad

1 14-ounce can hearts of palm, cut into 1-inch pieces

1 pint cherry or grape tomatoes (Red, Yellow), halved

2 cups mixed salad greens

2 Tablespoons of olive oil

Juice of 1 lemon

1 tablespoon minced cilantro

-In a bowl toss the hearts of palm and tomatoes with the olive oil, lemon juice and cilantro; season with salt. Set Aside.

For Grilling

Preheat the grill to medium heat; than brush the grill with vegetables oil.

Grill Salmon, round side down, until marked on the bottom, about 4 minutes. Turn and continue grilling until marked on the other side and cooked through, about 2 to 3 minutes. Divide the salmon among plates. Serve with the greens and hearts of palm salad. Drizzle the juices from the salad over the greens.

Chef's Note: I use the Foreman Grill, which cooks the salmon on both sides, so you don't have to turn the salmon.

Enjoy Chef Ed