Michael Symon's Grilled Salmon and Zucchini Salad

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.

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.

Good, light meal. I wasn't blown away like I thought I would, but still good. Fast too!

This was very simple and amazingly delicious. I loved the zucchini salad and made this as directed.

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.

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.

Fantastic, simple recipe that tastes more complex that you'd expect. I made the mistake of making the zucchini salad a little early, and it gets a little watery, but if you made it right as the salmon was going on the grill, it would be perfect. It was still fantastic, even with the mistake.

Very good, added cucumber to the salad along with a side of wild rice.

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.

This was very simple, but good. We made our salmon on the grill and everything came together quickly. I was surprised but how much I liked the cold zucchini salad. We will definitely add this into our rotation.