Ingredients
2 large Salmon Fillets rinsed with cold water, patted dry and sprinkled lightly with salt and pepper
6 baby (small) Zucchinis with ends cut off & sliced lengthwise (you will get about 4 to 5 slices from one small zucchini)
1 Lime washed/scrubbed, sliced in half & juiced with a citrus reamer
2 Lemons washed/scrubbed, sliced in half & juiced with a citrus reamer
1 cup Extra Virgin Olive Oil
2 large Garlic Cloves peeled
First, prepare the Citrus Dressing:
In a bottle with a tight fitting lid that is easy to shake add:
Olive Oil
Garlic-finely grated or pressed
Juice of the Lime and Lemons (about 1/2 cup)
1/4 tsp (or to taste) Salt
1/4 tsp (or to taste) Pepper
Cap and shake well
Cooking Instructions
1. Heat up your grill, get it nice and hot.
2. Using a grill tray (the style that I use has the small holes in the bottom) first cook the zucchini, flip and grill both sides until it begins to soften, when it starts to turn a nice brown color brush each side carefully (the dressing will cause the flames to flair up momentarily) with the citrus dressing. Transfer cooked zucchini to a tray and keep warm in the oven on low heat until the fish is cooked.
3. Use a grill cleaning brush to whisk away any zucchini bits, using your tongs, move the grill tray to a part of the grill that is not receiving direct heat/flame. Brush with olive oil and return to cooking area, getting it nice and hot again.
4. Grill salmon fillets flesh sides down for 4 minutes, then turn them over and cook for 4 more minutes. Brush lightly with citrus dressing, flip and cook for 1 minute. Repeat for the other side. The fish should now be cooked to perfection. As with all cooking/grilling, the specified amount of time may vary.
5. Serve the grilled salmon fillets along with the grilled zucchini (citrus dressing on the side) and a healthy green salad tossed lightly with a ginger dressing, we used Makotos. This meal looks very pretty plated on simple white dinnerware.
