Chef Nicole: Grilled Salmon w/ White Bean & Fig Salad

Nicole Straight

It's summer, and most of like to cook outdoors in these hot months. If fish is what you crave, but you don't feel like cleaning up a messy grill, we've got a great solution. Why not pouch it? As the spokesperson for Norwegian Salmon, Chef Nicole is constantly inventing new preparations for this healthy and delicious seafood favorite. Today she has paired an aromatic pouch technique with a wonderful White Bean & Fig Salad. It couldn't be easier to prepare, and is amazingly nutritious.

You can find more salmon solutions on her blog at

Greek Grilled Salmon With White Bean & Fig Salad

Ingredients for salmon:

1 whole side of Salmon (or fillets)

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



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


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.