Grilled Salmon With Zucchini
This delightful grilled salmon and zucchini recipe offers a harmonious blend of flavors and textures. Seasoned with thyme and olive oil, the salmon fillets are perfectly grilled to achieve a delightful charred exterior while remaining tender and juicy inside. The zucchini, dressed with the same herb-infused oil, is grilled to tender perfection, adding a light and fresh element to the dish. Serve this visually appealing meal with grilled lemon wedges for a touch of citrusy brightness. A perfect dish for a memorable summer gathering or a quick and flavorful weeknight meal.
— Constant Cookbook
Ingredients
- 4 salmon fillets, about 1 1/2 lb. total, pin bones removed
- Salt and freshly ground pepper, to taste
- Leaves from 6 fresh thyme sprigs
- 3 tsp. olive oil
- 4 zucchini or other summer squashes, quartered lengthwise
- 1 lemon, cut into wedges
Instructions
- <b>Prepare the grill</b>
- Prepare a gas or charcoal grill for direct grilling over medium-high heat and oil the grill rack. If using a gas grill, leave one burner on high and turn the other burners off. If using a charcoal grill, bank the coals on one side of the grill.
- <b>Season the salmon and zucchini</b>
- Place the fillets on a plate and season with salt and pepper. Sprinkle with half of the thyme and drizzle with 1 1/2 tsp. of the oil. Place the zucchini quarters, cut side up, on a serving platter large enough to hold the fish and zucchini. Season with salt and pepper, top with the remaining thyme, and drizzle with the remaining 1 1/2 tsp. oil.
- <b>Grill the zucchini and salmon</b>
- Place the zucchini, cut side down, on the hottest part of the grill and cook, turning occasionally, until browned, about 3 minutes. Move the zucchini to the cooler part of the grill and continue cooking until tender, 3 to 5 minutes more. Place the salmon on the hottest part of the grill until marked with grill marks on the first side, about 3 minutes. Using a spatula, turn the salmon, move to the cooler part of the grill and cook until opaque throughout, 2 to 3 minutes more. Return the zucchini to the platter and turn to coat with any remaining thyme-flavored oil. Arrange the salmon and lemon wedges on the platter and serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Seafood,</i> by Jay Harlow (Oxmoor House, 2007).
Yield
Serves 4.
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