- 2 lbs. fresh green or yellow beans, trimmed
- 1 lemon, halved
- 2 lbs. boneless salmon fillets, skin on
- 2 teaspoons seasoned salt - I used Kinder's woodfired garlic seasoning
- 1 tablespoon canola oil
Trim the beans and halve the lemon; set aside. Season the salmon; set aside.
Prepare your grill by placing a grill griddle pan or hibachi grill pan/plate on it and heating it to medium-high heat (about 400°F) - place your lemon halves to the rack above your cooking surface as you preheat the grill. Brush the surface of your preheated surface with the canola oil and add the beans and salmon - skin side down - to the oiled surface; set a timer for 4 minutes and close the lid of your grill.
After your timer sounds, use a metal spatula to carefully flip the salmon and move the beans to allow even cooking. Move the lemon halves - cut side down - onto the cooking surface. Set a timer for 2-3 minutes (depending on your preferences for salmon) and close the lid of your grill.
When the timer sounds, flip the salmon again, move the beans again, and - using a set of metal tongs - squeeze one of the lemon halves over the fish and beans. Turn the grill off and remove the fish, beans, and lemon to a platter. Serve warm.
- Yields: 4-6 servings
- Preparation Time: 30 minutes