Salmon Grilled Panini

This hearty portobello mushroom cap sandwiched between a medley of grilled vegetables and succulent wild-caught salmon is a Paleo-friendly grilled panini. Its a filling and tasty dish that works well for lunch or dinner.

Ingredients:

• 2 wild-caught salmon fillets
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 medium zucchini, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 1 tablespoon coconut oil
• 4 large portobello mushroom caps
• 4 large lettuce leaves
• 1 avocado, sliced
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard

Instructions:

Grill at a medium-high temperature

Salmon fillets are seasoned with salt and black pepper after being rubbed with olive oil

Seared salmon on a grill for 45 minutes on each side, or until done

Take off of the grill and place aside

Heat the coconut oil in a skillet over medium heat

Add the red onion, bell pepper, and zucchini

Saut the vegetables for 5 to 7 minutes, or until they are soft

Grill portobello mushroom caps until they are tender, 3 to 4 minutes per side

To make a dressing, combine Dijon mustard and balsamic vinegar in a small bowl

Arrange the lettuce leaves on the paninis, then add the grilled salmon, sauted veggies, avocado slices, and grilled portobello mushroom caps on top

Add a balsamic-Dijon dressing drizzle

Shut the paninis and grill for two to three minutes on each side, or until crispy and golden

Cut paninis in half, then serve right away