Last week one of Preston’s coworkers offered us a handful of squash and zucchini that he had grown in his garden. Preston immediately took him up on his offer, and when Preston brought them home with him I went to work figuring out a new recipe to use them for. My fall back with zucchini and squash is to stir fry them on the stove, but I wanted to give grilling them a try.
Our inspiration for last week’s new to us recipe was from one that I saw in the Wegman’s Summer Menu magazine. It called for grilling squash, which is one of the vegetables that I had been most looking forward to grilling when we first bought our grill. We added salmon to the mix, and came up with the below.
2 salmon fillets
2 small zucchini, cut into slices
2 small yellow squash, cut into slices
2 tbsp olive oil
5 tbsp Asian salad dressing (I chose a Wasabi Soy vinaigrette, but any Asian dressing would work)
2 tbsp sesame seeds
Salt and pepper to taste
1. Coat both sides of the salmon fillets with about half the salad dressing. Season with salt and pepper.
2. Toss zucchini and squash in mixing bowl with olive oil. Season with salt and pepper.
3. Place salmon zucchini/squash onto the grill. (We opted to cook the salmon in aluminum foil, although you could also put the salmon directly onto the grill.) Cook for 10-12 minutes, turning the vegetables about halfway through the cooking time. Cook the salmon until it is flaky and pink in the middle. Cook the vegetables until they are knife-tender.
4. When vegetables are done, place 2 tbsp of the dressing in a serving dish, as well as 1 tbsp sesame seeds. Top with the zucchini and squash. Drizzle vegetables with remaining salad dressing and garnish with sesame seeds.
This recipe was perfect for a warm summer evening. I served the salmon and squash with a side of rice. It was absolutely delicious, and we’ll definitely be making this recipe again very soon!
QOTD: What new recipe have you recently tried?