Grilled Fillet Of Salmon With Summer Squash Recipes

Steps:

• Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.

Steps:

• Oil a grill with coconut oil and preheat the grill over high heat.
• Put the garlic scapes, kale, olive oil, cheese, salt, and pepper in a food processor or blender and process until finely chopped. Divide the pesto in half and reserve one- half for another use.
• Place the salmon on the grill, flesh side down, and grill 3 to 4 minutes. Turn the salmon, and place the squash slices on the grill. Brush the pesto over the salmon and the squash.
• Grill the squash, turning it occasionally, for 4 to 5 minutes until cooked through. Grill the salmon 4 to 5 minutes until the skin crisps but the center is still medium. Transfer to a plate and serve immediately.

Steps:

• For the salmon: Try and approximate portions per person with each fillet of salmon used. (I use two large fillets for 5 people.) Spray a large piece of heavy duty aluminum foil with butter flavored cooking spray and place fillet on foil, skin-side down. Brush fillet lightly with olive oil. Season with Season-All, rosemary, thyme and paprika--to taste. (I estimate about ½ tsp. of the rosemary and thyme). Spray another large piece of foil with the cooking spray, and place on top of fillet, then fold corners completely around fillet to form an envelope. Place envelope on rack, and grill on a low to medium flame for 10-12 minutes on each side (or until done), skin side down first, then other side. When done, peel skin off and serve spice-side up.
• For the squash: Slice squash into 1/4 inch slices and place slices on separate large pieces of heavy duty aluminum foil -- each person will have their own envelope. Brush with olive oil and place a glob of butter on top. Season (to taste) with the Season-All and pepper. Fold aluminum over and form an envelope with each one. Place on top rack and grill packets for 10-15 minutes. Serve one packet or envelope per person.

Steps:

• Heat oven to 400ºF.
• Mix dressing, syrup, mustard and rosemary until blended.
• Combine vegetables in medium bowl. Add 3 Tbsp. dressing mixture; mix lightly. Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 15 to 20 min. or until vegetables are crisp-tender. Remove from oven.
• Use spoon to move vegetables to one side of baking sheet. Add fish to other side; brush with remaining dressing mixture.
• Bake 15 to 17 min. or until vegetables are tender and fish flakes easily with fork.