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Brown Sugar-Grilled Salmon with Zucchini and Fennel "Noodles"

Photo: Erin Kunkel Styling: Chelsea Zimmer

Hands-on time 25 mins
Total time 25 mins
Yield

Serves 4

Sweet-and-tart brown sugar glaze gives fresh catch salmon fillets a tender crunch exterior and loads of rich flavor. Serve over a bed of zucchini and fennel ribbons, if desired.

Ingredients

  • Cooking spray
  • 4 (6-ounce) salmon fillets
  • 3/4 teaspoon kosher salt, divided
  • 5/8 teaspoon freshly ground black pepper, divided
  • 3 tablespoons dark brown sugar
  • 1 large zucchini, peeled (about 12 ounces)
  • 1 small fennel bulb, cored and very thinly sliced
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons grated orange rind
  • 1/4 cup fresh orange juice
  • 2 teaspoons fresh lemon juice

Nutrition Information

  • calories 325
  • fat 10.1 g
  • satfat 2.1 g
  • monofat 3.2 g
  • polyfat 3.4 g
  • protein 38 g
  • carbohydrate 19 g
  • fiber 3 g
  • cholesterol 90 mg
  • iron 2 mg
  • sodium 480 mg
  • calcium 73 mg
  • sugars 13 g
  • Est. Added Sugars 10 g

How to Make It

  1. Preheat grill to medium-high heat.

  2. Coat grill rack with cooking spray. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper; rub fillets evenly with brown sugar. Let stand 5 minutes. Arrange fillets, skin side up, on grill; grill 3 minutes on each side.

  3. Shave zucchini into ribbons using a vegetable peeler. Combine remaining 1/2 teaspoon salt, remaining 3/8 teaspoon pepper, zucchini, fennel, dill, orange rind, and juices; toss. Place about 1 cup zucchini mixture in each of 4 bowls; top each serving with 1 fillet.