- Calories 379
- Fat 22.7g
- Satfat 3g
- Monofat 11.2g
- Polyfat 4g
- Protein 38.2g
- Carbohydrate 4.8g
- Fiber 1.6g
- Cholesterol 89mg
- Iron 1.4mg
- Sodium 461mg
- Calcium 50mg
Michael Symon's Grilled Salmon and Zucchini Salad
Photo: Iain Bagwell; Styling: Cindy Barr
If you prepare on a grill pan, it takes only 10 minutes from start to finish. On an outdoor grill, total prep plus cook time still clocks in at around 20 minutes.
How to Make It
Step 1
Preheat grill or grill pan to high heat.
Step 2
Drizzle fillets with 1 tablespoon oil. Sprinkle fillets evenly with 3/8 teaspoon salt and 1/4 teaspoon pepper. Arrange fillets on grill rack or grill pan; grill 5 minutes or until desired degree of doneness, turning once.
Step 3
Grate lemon rind to equal 1 1/2 teaspoons; squeeze juice to equal 2 tablespoons. Combine rind, juice, remaining 2 tablespoons oil, remaining 3/8 teaspoon salt, remaining 1/4 teaspoon pepper, zucchini, and dill in a bowl; toss gently to coat. Place 1 fillet on each of 4 plates. Top each serving with about 2/3 cup salad; sprinkle each serving with 1 tablespoon almonds.
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This simple dish is in my regular rotation.
I use my spiralizer or vegetable peeler to make zucchini ribbons. So good! But don't dump the sauce on the plate, just let it soak for a few minutes while the salmon is on the grill then plate just the zucchini. Otherwise the lemon is overpowering.
daneanp's Review
Surprisingly good - DD will simply not eat zucchini however. I added garlic powder to the fish with the salt and pepper. Served with roasted garlic couscous.
LDombeck's Review
Good, light meal. I wasn't blown away like I thought I would, but still good. Fast too!
power4211's Review
This was very simple and amazingly delicious. I loved the zucchini salad and made this as directed.
nanasanger's Review
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ereeka80's Review
The zucchini salad elevated this dish to taste elegant. Yet, it's so simple and fast. I didn't have almonds so I used walnuts instead. Delicious.
megdawg517's Review
This recipe just came out in this month's issue but I've already made it twice, and will definitely make it again! I was so fast and easy, and a great way to use my zucchini from the garden. I was skeptical about the raw zucchini but it was great. I have a serious aversion to dill (pickles, blech!!) so I substituted basil the first time I made this, and tarragon the second time, and both worked wonderfully.
lisacleveland's Review
Very good, added cucumber to the salad along with a side of wild rice.
Douglasbranch's Review
Delicious. I added a bit of garlic to the zucchini salad and was glad to have done so. I didn't have quite enough fresh dill so rounded it out with fennel leaves. This, too, seemed like a good idea.
ahatfield's Review