There are times in the middle of winter when you crave some tasty summer-time food. Over the next few days I will give you healthy, tasteful summer-time themed food to help get you out of those winter-time blues. This dish is one of my family’s favorites, and it is only 330 calories/ serving!
Grill-Seared Salmon with Vegetables
Prep time: 20 minutes
Cook time: 8- 9 minutes
Yield: 4 servings
2 Large Carrots
2 Medium Yellow Squash
2 Medium Zucchini
3 TBSP Extra Virgin Olive Oil
2 TBSP Snipped Fresh Parsley
2 Cloves of Garlic, pressed
1/2 tsp Salt
1/8 tsp Ground Pepper
4 Skinless Salmon Fillets (4- 6 oz. each), about 1″ thick
1. Peel Carrots. Cut carrots, yellow summer squash and zucchini into long julienne strips using a Julienne Peeler or Potato Peel, avoiding seeds, to measure 4 cups vegetables.
2. Measure olive oil in small bowl. Add parsley snips, pressed garlic, salt and black pepper. Reserve 1 TBSP olive oil mixture. Brush remaining mixture on salmon fillets.
3. Heat an indoor grill or outdoor grill to a medium heat. Add vegetables and reserved 1 TBSP olive oil; toss to coat. Cook and stir for 2 minutes or until vegetables are crisp-tender; remove from pan grill and keep warm.
4. Return grill to medium heat. Place salmon on grill; cook 3 minutes. Turn and cook for an additional 3 minutes or until salmon flakes easily with fork. Serve over vegetables.
Tip: When cooking the salmon over charcoal, prepare grill for direct cooking over medium coals. Brush fillets with olive oil mixture as recipe directs. Grill, covered for 8- 10 minutes or until fish turns opaque and flakes easily with a fork.