Charcoal-grilled salmon steaks with grilled vegetables

Yield: 4 Servings

Measure Ingredient
4 \N Salmon steaks
\N \N Salt and freshly ground
\N \N Black pepper
\N \N Olive or vegetable oil
2 smalls Zucchini
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


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