Seafood crumble
This is a simple fish pie of the kind beloved by children, but with an oaty, buttery cayenne topping. Can be served with cheesy garlic bread and a green salad.
Read MoreGrilled Salmon & Vegetables with Charred Lemon-Garlic Vinaigrette
Drescription
This grilled salmon recipe with vegetables and a charred lemon-garlic vinaigrette captures the flavor of summer with smoky flavor from the grill. Asparagus and zucchini are quick and easy to cook, and nicely complement the salmon.
Ingredients
- 2 medium zucchini, trimmed and halved lengthwise
- 1 pound asparagus, trimmed
- 5 - 6 tablespoons charred lemon-garlic vinaigrette, divided
- 1 ¼ pounds salmon fillet, cut into 4 portions
- ¼ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
Directions
- Preheat grill to medium-high.
- Brush zucchini and asparagus with 2 tablespoons vinaigrette and sprinkle with 1/8 teaspoon each salt and pepper. Drizzle salmon with 2 teaspoons vinaigrette and sprinkle with the remaining 1/8 teaspoon each salt and pepper.
- Place the vegetables and the salmon pieces, skin-side down, on the grill. Grill the vegetables, turning a few times, until tender, 6 to 8 minutes. Grill the salmon, without turning, until it flakes with a fork, 8 to 10 minutes.
- Cut the vegetables into 3 or 4 pieces and place in a medium bowl. Drizzle with 2 tablespoons vinaigrette and toss to coat. Remove the skin from the salmon, if desired; serve the salmon alongside the vegetables. Drizzle the salmon with 1 tablespoon vinaigrette, if desired. (Refrigerate any remaining vinaigrette for up to 3 days.)
