Yield: 4 Servings
|4 \N||Salmon steaks|
|\N \N||Salt and freshly ground|
|\N \N||Black pepper|
|\N \N||Olive or vegetable oil|
|2 smalls||Yellow crookneck squash --|
|\N \N||Split lengthwise|
|8 \N||Green onions -- trimmed|
|2 teaspoons||Dried thyme|
1. Prepare a hot charcoal fire and preheat the grill. Remove salmon from the refrigerator at least 20 minutes before cooking. Season steaks lightly with salt and pepper and rub them with a little oil.
2. Season squashes with salt and pepper and rub them with a little oil.
Grill squashes and green onions until they begin to soften, then move them to the edge of the fire.
3. Toss a teaspoon or so of thyme leaves onto the coals and place the salmon steaks over the hottest part of the fire. Grill the steaks, turning only once, until a skewer easily penetrates the thickest part of the meat, about 6 to 10 minutes total cooking time, depending on thickness. Toss the remaining thyme into the fire when turning the steaks. Serve each steak with a slice of each squash and a couple of scallions.
Recipe By : the California Culinary Academy From: Western Mexican Cookbook