Grilled Wild Salmon And Vegetables

• 8 fingerling potatoes (about 8 ounces)
• 4 small red onions, cut into 1-inch slices (about 1 pound)
• 4 Vidalia spring onions, quartered (about 8 ounces)
• 4 cipollini onions (about 4 ounces)
• 2 cups sliced fennel (about 7 ounces)
• 1 tablespoon extravirgin olive oil
• Cooking spray
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon chopped fennel fronds
• 1 tablespoon chopped fresh parsley
• 4 (6-ounce) salmon fillets
• 2 cups pea tendrils or baby spinach

1. Prepare grill.
2. Place potatoes in a large pan of boiling water; cook 8 minutes or until tender. Add onions and sliced fennel; cook 3 minutes or until onions are tender. Drain and plunge into ice water; drain.
3. Toss vegetables with oil. Place vegetables on grill rack coated with cooking spray; grill 4 minutes on each side or until tender and lightly browned. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, fennel fronds, and parsley.
4. Sprinkle salmon with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place salmon on grill rack coated with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 salmon fillet onto each of 4 plates. Toss pea tendrils with Preserved Lemon Vinaigrette. Place about 1/2 cup pea tendril mixture over salmon. Add 1 1/2 cups grilled vegetables to each serving, and serve immediately.

potatoes, red onions, vidalia spring onions, onions, fennel, extravirgin olive oil, cooking spray, salt, freshly ground black pepper, fennel fronds, parsley, salmon fillets, baby spinach

Taken from www.myrecipes.com/recipe/grilled-wild-salmon-vegetables (may not work)