Recipe of the Week: Grilled Vegetable and Salmon Stacks

Ingredients

• 1 large sweet potato

• 2 medium red bell peppers

• 2 small zucchini

• 2 tbsp canola oil

• 4 4-oz salmon fillets

• 1/4 tsp freshly ground pepper

• 1/4 cup crumbled feta cheese

• 4 fresh basil leaves

Preparation

Lightly oil barbecue grill to prevent sticking. Preheat to medium high. Peel sweet potato and slice into four, half-inch thick slices roughly same size as salmon fillets. Place sweet potato on plate and microwave to pre-cook them, about three minutes.

Cut red pepper into four slices and press down to flatten. Slice zucchini lengthwise to make four, half-inch-thick pieces. In large bowl, combine sweet potatoes, peppers and zucchini slices. Toss with canola oil and season to taste with freshly ground pepper.

Grill vegetables and salmon until done, about eight minutes per side. To serve, arrange stacks by placing sweet potato on the bottom, top with salmon, zucchini and red pepper slices. Garnish with a little crumbled feta cheese and a fresh basil leaf. Serve accompanied with brown and wild rice, barley or quinoa.

Preparation time: 10 minutes; total time: 30 minutes.

Makes four servings, 510 calories each.

- Canadian Food Focus