Wednesday, July 23, 2014
Grilled Mesquite Salmon with Grilled Zucchini and Green Onions with Lemon and WalnutsCheri Savory Spoon July 23, 2014
We use a charcoal grill here in Oregon and a gas grill back home. Between them I believe the charcoal grilled food taste better. It takes more time and work, but it's worth it. Also, it's always a big treat to sit put on the deck with a cool beverage and watch my husband grill. (wink)
The last time we had salmon my husband soaked mesquite chips in water. Once the charcoal was white hot, he turned the charcoal chimney over, and spread the coals out. The soaked chips were then positioned over the coals. The grate was replaced and the salmon was put over the hottest coals, the veggies were set off to the side. Then the dome top was set over the grate and grill and the top valve was adjusted to allow the flow of air through the vents.
Here's a picture of the salmon right off the grill. The flavor was wonderful. It's amazing what little things you can do to bring about certain flavors in a dish. The salmon was served alongside grilled zucchini and green onions with lemon and walnuts. This recipe is from the Bon Appetite magazine and has been slightly adapted. In the original recipe leeks were used. But since I have plenty of green onions available in the garden I decided to use them instead. The slight char is a great enhancement for this combination of veggies and the fresh lemon juice really brightens the flavor.
For the salmon
1 large salmon steak (about a pound)
Salt and pepper
For the grilled zucchini and green onions:
1/3 cup walnut (roasted and coarsely chopped)
1 clove garlic (finely grated)
2 tablespoons fresh lemon juice
5 tablespoons extra virgin olive oil (divided)
3 large green onions (cleaned and cut into 3 inch pieces)
1 large zucchini (halved lengthwise, cut into 3 inch pieces)
1/2 cup lightly packed fresh parsley (kept whole with a tiny bit of stems)
Salt and pepper to taste
To prepare salmon:
Follow above directions for salmon, rub olive oil and sprinkle with salt and pepper before grilling.
To prepare zucchini and green onions:
Brush 2 tablespoons of olive oil on zucchini and green onions, season with salt and pepper. Grill, turning often, you want them cooked until tender and a few char spots. About 5 to 10 minutes.
Transfer veggies to to serving dish, add parsley, and lemon and olive oil. Taste and season with salt and pepper. Serve alongside salmon for a complete meal.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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