• for professionals
  • news
  • photos
  • about
  • English US/Canada
    • English US/Canada
    • Español
    • Français
    • 中文
    • 한국어
CanolaInfo
  • what is canola oil?
  • health & nutrition
  • recipes
  • resources

Canola plants produce pods from which seeds are harvested. The plants grow from three to five feet tall and produce beautiful, small...

Make sure to store #canola oil in a cool, dark cupboard for maximum freshness and use. It can stay stored this way up to a year.

  • Find Canola Oil Recipes
  • Cooking with Canola Oil
  • Recipe Collections
  • Charts & Conversions
  • Videos
filter by category

Course

Preparation

Diets

DIY

Source: Patricia Chuey | Category: Entrees, Grilling, Diabetes-Friendly, Heart-Smart

Grilled Vegetable and Salmon Stacks

You’ll look like a professional chef when you present this attractive dish at the table. This dish can also be roasted in the oven when the weather gets colder. Serve with brown and wild rice, barley, or quinoa.

Grilled Vegetable and Salmon Stacks recipe made with canola oil by Patricia Chuey

Ingredients

  • 1 large sweet potato
  • 2 medium red bell peppers
  • 2 small zucchini
  • 2 Tbsp canola oil 30 mL
  • 4- 4 oz salmon fillets 120
  • 1/4 tsp freshly ground pepper 1 mL
  • 1/4 cup crumbled feta cheese 60 mL
  • 4 fresh basil leaves
1 large sweet potato2 medium red bell peppers2 small zucchini2 Tbsp canola oil4- 4 oz salmon fillets 1201/4 tsp freshly ground pepper1/4 cup crumbled feta cheese4 fresh basil leaves

Instructions

  • 1. Lightly oil barbecue grill to prevent sticking. Preheat to medium high.
  • 2. Peel sweet potato and slice into 4 half inch thick (1.25 cm) slices roughly the same size of the salmon fillets. Place the sweet potato on a plate and microwave to pre-cook them, about 3 minutes.
  • 3. Cut red pepper into 4 slices and press down to flatten. Slice zucchini lengthwise to make 4 half inch (1.25 cm) thick pieces.
  • 4. In large bowl, combine the sweet potatoes, peppers and zucchini slices. Toss with canola oil and season to taste with freshly ground pepper.
  • 5. Grill the vegetables and salmon until done, about 8 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.

Yield

4 servings

serving size

1 fillet with vegetables

nutritional analysis

Per serving

Calories510
Total Fat21 g
Saturated Fat3 g
Cholesterol145 mg
Carbohydrates10 g
Fiber2 g
Sugars4 g
Protein66 g
Sodium400 mg
Potassium1424 mg

Related Recipes

Grilled Salmon with Dijon Raspberry Vinaigrette

Raspberries and Dijon mustard make a unique combination of sweet and savory, which is perfect for grilled salmon.

salad-holder
Baked Salmon, with Honey, Garlic and Ginger

Salmon, honey and canola oil make this dish a delicacy that takes care of our heart and tastes great too.

salad-holder
Asian Orange Soy Marinated Salmon

This Asian-inspired marinade blends together traditional ingredients found in teriyaki sauce such as soy sauce, garlic and ginger, but adds orange juice and chili flakes for a twist. Canola oil showcases these ingredients beautifully while protecting the salmon on the grill.

salad-holder

connect

follow us

  • twitter
  • facebook
  • pinterest
  • youtube
  • instagram
  • flickr

subscribe

sign up for special news and recipes

Sign Up

contact

1-866-479-0853

Email Us

industry

more information on the canola industry

Canola Council

© Copyright 2015 CanolaInfo. All Rights Reserved

  • Site Map
  • Privacy & Legal
  • English
    • English US/Canada
    • Español
    • Français
    • 中文
    • 한국어
  • home
  • what is canola oil?
  • health & nutrition
  • recipes
  • resources
  • professionals
  • news
  • photos
  • about
  • subscribe
  • contact
  • industry
  • twitter
  • facebook
  • pinterest
  • youtube
  • instagram
  • flickr

[Q_INSTAGRAMMESSAGE]

[Q_INSTAGRAMMEDIA]