Salmon Steaks With Green Bean Salad

We really enjoyed this fish dish -- instead of the fish indicated in the original recipe (swordfish) I used salmon steaks which are less expensive and easier for me to buy where I live. Recipe source: 200 Barbecue Recipes

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  salmon steaks (see note in description)
•  olive oil
• 2  tablespoons  balsamic glaze (see recipe below or buy your favorite glaze)
•  salt
•  pepper

• For the salad

• 1  lb green beans, trimmed (the original recipe uses both yellow and green beans)
• 2  ounces pine nuts, toasted
• 1  cup cherry tomatoes
• 2  tablespoons parsley, torn
• 2  tablespoons mint leaves, torn
• 1⁄4 cup feta cheese, crumbled

• For the dressing

• 3  tablespoons walnut oil
• 1  tablespoon olive oil
• 1  tablespoon sherry wine vinegar
• 1  teaspoon sugar
• 1  garlic clove, crushed

Directions

1. Rub fish with oil and season with salt and pepper.
2. Make salad by cooking the beans in a saucepan of boiling water for 3 minutes, drain and pat dry. Place beans in a bowl with the rest of the salad ingredients (nuts - herbs).
3. Whisk dressing ingredients together. Drizzle dressing over salad. Toss and sprinkle with the feta cheese. Toss.
4. Cook fish on a hot grill for 1-3 minutes per side. Wrap with foil and set aside to rest for 3 minutes. Arrange on plates and drizzle with the balsamic glaze and serve with bean salad.
5. *To make the balsamic glaze: pour 15 oz in a saucepan and bring to a boil. Simmer for 10-15 minutes until vinegar is reduced to 4 oz. Set aside to cool.