The best meals are often the simplest. Take grilled salmon, for example. When my husband and I want to splurge on a meal to celebrate, we browse the seafood counter at Publix and select something extravagant. We’re still paying only half what the meal would cost in a restaurant, and that’s not including tips or cocktails. ☺
Grilled Salmon Fillets for Two
- 2 salmon fillets, approximately 5-6 ounces each
- 1 zucchini squash cut into ribbons (I use my SpiraLife)
- 1 Tbsp. extra virgin olive oil
- 1 tsp. lemon zest
- ¼ sweet onion, julienned
- 1 sweet pepper, julienned
- 1 Tbsp. Herbes de Provence
- 1 clove garlic, grated
- salt and pepper to taste
- (optional) fresh basil sprigs
- Place zucchini, onion, and pepper in a small (1-quart) saucepan over low heat. If you aren’t using waterless cookware, be sure to add at least a Tbsp. water. Salt and pepper to taste. Cover and cook 10-15 minutes.
- Preheat cast iron grill pan over medium heat.
- Combine olive oil, herbs, garlic, lemon zest, salt, and pepper. Rub both sides of each fillet.
- Place fillets in preheated grill pan and immediately lower heat. Position the thinner portions of each fillet toward the edge of the pan, farther from the center of heat source to avoid overcooking. Time for five minutes.
- Carefully turn each fillet using a spatula. Time for an additional five minutes.
- After five minutes, check the thickest part of the salmon for doneness. Do not overcook. If the fish has turned a lighter shade of pink, immediately remove pan from heat. If the middle appears raw, cook for a couple minutes more, taking care not to overcook the salmon.
- Remove zucchini mixture from heat. Using tongs, divide the vegetable noodles and place on two plates.
- Plate the salmon beside the “noodles.” Garnish with a sprig of fresh basil if desired. Serve immediately with your choice of roll and beverage.
I recommend buying wild caught in USA salmon rather than farm-raised.