A BOCADOS: Salmón a la parrilla con salsa especiada de higos y wok de verduras

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is a more affordable fish option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often cheaper and still adds acidity.

Preheat the grill to medium-high heat.

Pat the salmon fillets dry with paper towels.

Season the salmon with salt, black pepper, and olive oil.

Slice the zucchini, bell peppers, and red onion into bite-sized pieces.

In a bowl, toss the vegetables with olive oil, minced garlic, salt, and black pepper.

Place the salmon fillets skin-side down on the grill.

Arrange the vegetables around the salmon on the grill.

Grill the salmon for about 6-8 minutes until it flakes easily with a fork.

Grill the vegetables for about 5-7 minutes until tender and slightly charred.

Squeeze fresh lemon juice over the salmon and vegetables before serving.

Garnish with fresh herbs for added flavor.

Serve immediately.

Cooking Techniques

Spice Level:

Allergens