Charcoal-grilled salmon steaks with grilled vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Salmon steaks | |
| Salt and freshly ground | ||
| Black pepper | ||
| Olive or vegetable oil | ||
| 2 | smalls | Zucchini |
| 2 | smalls | Yellow crookneck squash -- |
| Split lengthwise | ||
| 8 | Green onions -- trimmed | |
| 2 | teaspoons | Dried thyme |
Directions
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
File
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