Grilled Ocean Trout With Avocado And Bean Salad

Boil or steam beans until bright green and tender crisp. Refresh under cold water and drain well.

Place potatoes in saucepan of boiling water and cook until tender. Drain potatoes and add butter and parsley. Let potatoes stand with lid on while cooking the fish.

Preheat grill on medium high. Place beans and onion in a medium bowl. Add mustard and 1 Tb. of oil. Season with salt and pepper. Add avocado slices, sprinkle lemon juice over and toss gently to combine.

Brush salmon fillets with remaining oil and season with pepper. Cook on preheated grill for 1-2 minutes each side for medium or until cooked to your liking.

Divide the bean salad among serving plates and top with the salmon.