Grilled salmon with bean & fig salad

(WTNH) - Greek grilled Norwegian salmon with white bean and fig salad.

Ingredients:
1 whole side of Norwegian Salmon
1 bunch of fresh rosemary sprigs
1 bunch fresh oregano
2 Tbs. olive oil
1 head of fennel, halved and thinly sliced
1 lemon, thinly sliced
½ C. chopped flat leaf parsley
kosher salt
ground black pepper

Directions:
Preheat grill to high. While grill is heating, lay a large piece of aluminum foil on the back of a cookie sheet. Place fresh herbs on the bottom of the foil, followed by a drizzle of olive oil. Next, place salmon atop the herbs, season with a large pinch of kosher salt and pepper and lay sliced fennel over salmon. Finally, lay lemon slices over salmon. Cover salmon with foil and add an extra piece for added support.

Place salmon packet on grill and cook for 12 minutes with the lid down. Remove salmon packet from grill and open, being careful of the steam. Slide salmon onto a platter and serve.

Ingredients for salad:

1 English cucumber, quartered lengthwise and diced
2 C. fresh tomatoes, chopped (use heirloom if you can find them)
1 C. flat leaf parsley, chopped
15 oz. can small white beans, rinsed
1 C. feta cheese, crumbled
¼ C. fresh mint leaves, julienned
5 fresh figs, quartered
2 cubes frozen garlic
juice from 1 lemon
½ C. olive oil
kosher salt and pepper to taste

Directions:
Add all ingredients (until garlic) in a large salad bowl. Gently toss to combine. In a small bowl, add garlic, lemon juice, olive oil, salt and pepper. Using a fork, whisk vinaigrette until combined. Add to salad, taste and adjust salt and pepper as needed.

Recipe from: Chef Nicole Straight