Grilled Salmon with Veggies

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The minute warm weather hits here in New England I am all about grilling anything and everything. There isn’t a dish I haven’t contemplated throwing over some hot charcoal at least once. Although most people associate grilling with burgers and hot dogs, I truly believe that fish cooked over a grill is the best hands down. I also believe it doesn’t get NEARLY enough praise this time of year!

My favorite fish to grill is salmon and nothing tastes quite like a fresh filet seasoned with a little sea salt, pepper, and lemon. This easy dish I created using Sizzlefish Sockeye Salmon makes for the most flaky, tender, and flavorful main course accompanied by fresh, crisp grilled veggies. It’s such an easy, summer-inspired dish that would be perfect for a family weeknight dinner or even served at your next BBQ.

Tips for grilling fish:

  • Start with a clean grate. Make sure to brush and/or wipe the grate prior to adding your ingredients.
  • Fish, like salmon, will easily stick to the grill so make sure to brush it generously with oil first.
  • Avoid using sauces during grilling. Season simply with salt and pepper and then add the sauce (if using) after cooking.
  • Keep the skin on! This will prevent your fish from falling apart.
  • Rule of thumb: grilling time is about 10 minutes per every inch of thickness of a filet.
  • Don’t rush the flip! I prefer to let the fish cook, skin side down, until about 75% cooked through then flip for the last couple of minutes. When it is time to flip make sure to use the right spatula. One that is metal, thin and can easily get under the fish without breaking it.

 

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Grilled Salmon with Veggies

Author: The Hungry Happy Mama

Gluten-free/Grain-free/Dairy-free/Nut-free/Soy-free

Yields: 2 servings

Prep time: 10 minutes

Cook time: 7 minutes

INGREDIENTS

Tacos

  • 2 Sizzlefish sokeye salmon filets
  • 2 tbsp avocado oil, divided
  • sea salt and pepper, to taste
  • 1 large bell pepper, sliced in half and seeds removed
  • 1/2 red onion, sliced thick
  • 1 zucchini, sliced lengthwise into 1/2 inch strips
  • 6-8 asparagus spears, washed and trimmed
  • 1 portobello mushroom cap, washed and sliced into 1/2 inch strips
  • lemon wedges

INSTRUCTIONS

  1. To prep the grill: Heat your grill to cook over hight heat (450F-550F). Make sure to brush the cooking grates and close the lid while it heats up. Note: You can also use a grill pan on the stove top. Simply heat the pan over medium-high.
  2. To prep the fish: wash and pat dry each filet with paper towels. Season with salt and pepper and brush with one tablespoon of oil to prevent it from sticking to the grill.
  3. To prep the veggies: after washing, drying, and cutting as directed above brush with the remaining oil.
  4. To cook: place the veggies around the outside edge of the grill (not on the direct heat, and place the salmon in the center, skin side down, over the direct heat. Close the lid and let cook for 6-8 minutes.
  5. Once the time is up, carefully flip the fish and veggies and cook for an additional 2-4 minutes or until fish is to your desired doneness (this timing is for medium-rare) and veggies are just tender. Remove the fish and veggies from the grill.
  6. To serve: plate the fish and veggies and garnish with a squeeze of lemon.

Storing: fish will keep for 3-4 days in an airtight container in the fridge.

Thank you to Sizzlefish.com for sponsoring this post!


 

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