GRILLED SALMON WITH VEGETABLES
Jump to Recipe ⬇
This summer-inspired Grilled Salmon recipe with vegetables is healthy, delicious, and a feast for both eyes and soul; all in under 30 minutes.
Pan-grilled salmon with vegetables cooked to perfection served on a bed of fluffy rice is my ideal dinner on any given day. Especially when it is rainy, I find comfort in this easy to make, quick dinner. Grilling makes the salmon flaky and moist, just as I like it while tenderizing the crispy vegetables.
Salmon is known to have immense nutritional value, it is rich in omega-3 fatty acids and a great source of proteins, vitamins, and minerals. The most interesting fact about salmon is that it is loaded with an antioxidant called astaxanthin, which is known to lower the risk of heart disease by reducing the oxidation of LDL cholesterol and increasing HDL cholesterol. So you see, all the hype around salmon being a super-food is indeed justified.
I love salmon not only because it is healthy, but also because it is so versatile. There are so many different ways to prepare salmon, bake it, broil it, pan sear it, or just steam it. In my opinion, the best way is to grill the salmon, especially when you are using a flavorful marinade.
Just as we prepare to bid the Fall goodbye and welcome the sporadic showers of rain, I tend to rely more on my grilling pan than ever. The quickest and tastiest meal that can be made effortlessly on a grilling pan is grilled salmon. Add to it the delicious crunch of vegetables, and you have restaurant-style grilled salmon and veggies in no time.
ABOUT THE RECIPE
Nothing is more delicious than grilled salmon with vegetables and making it could not get any easier. Just slather the salmon fillet with a flavorful marinade and place it on the grilling pan with seasoned vegetables. All the yummy juices from the vegetables will enhance the taste, and a sprinkle of fresh herbs can make the dish even more special.
It is a colorful and perfectly balanced seafood dinner that can be prepared in under 30 minutes. It is great for busy nights and even for that special weekend lunch. What's more? It is healthy and kid-friendly.
INGREDIENTS
The main ingredient is salmon. You can use either frozen or fresh salmon. I usually prefer fresh salmon because they tend to be more flavorful and also because I can skip the defrosting process, phew!
If you decide to use frozen salmon, you will need to thaw it before grilling.
As for the vegetables, I have used potatoes (can't do without them), onions, red and green bell pepper, zucchini, and summer squash. If you prefer different vegetables you may also try these:
- Asparagus
- Tomatoes
- Radishes
- Broccoli
- Fresh Green Beans
- Mushrooms
- Brussels Sprouts
- Cauliflower
But, keep in mind that for the firmer vegetables, it is best to pre-cook them partially before grilling. This is because they will take longer to cook than salmon does. Steam them for about 10-15 minutes before grilling with the salmon.
For the marinade, you will need olive oil, minced garlic, lemon zest, lemon juice, salt, mixed herbs, and pepper.
HOW TO MAKE IT?
Prepare the marinade: In a bowl combine olive oil, minced garlic, lemon zest, lemon juice, salt, mixed herbs, and pepper.
Pat dry the salmon fillet and smear the marinade on the fillet generously. Keep aside.
Preheat a grill or grill pan over medium-high heat.
Grill the vegetables - Brush the vegetables with oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over. Arrange the vegetables on a platter.
Grill the salmon - Grill the salmon skin side down for a couple of minutes. Then flip it and grill for a few more minutes. Rotate and grill for some more time. Brush with the remaining marinade while cooking if needed. Transfer the salmon to the serving platter with the vegetables. Serve hot!
FREQUENTLY ASKED QUESTIONS
How should I thaw frozen salmon fillets?
To thaw frozen salmon fillets, you have two options:
- Fill a bowl with warm water and place the packaged salmon fillet(s) inside. Do not open the packaging which means that the salmon should not come in direct contact with the water. This will take around 30 minutes to defrost.
- The other option is to remove the salmon fillets from the freezer and put them in the refrigerator the night before you plan on grilling.
Why is it recommended to grill salmon skin-on?
Salmon skin is tasty and nutritious. Keeping the skin-on provides a safety layer between the flesh of the fish and the pan or grill. Grill the salmon skin-side down, and let it crisp. Having the skin makes it much easier to slide a spatula under the salmon skin if you wish to flip it.
Is salmon skin edible?
Salmon skin is safe to eat. It contains more of the same minerals and nutrients that salmon contains, which may be an excellent addition to any diet.
How can I tell that the Salmon is done?
Salmon is adequately grilled when the internal temperature reads 145F. You will also notice whitish fat beginning to leave the sides of the fish right before it is done. You can also tell if salmon fillets are done by trying to flake it with a fork, it should flake easily.
What is the white stuff that comes out of salmon when you bake it?
The white stuff is called albumin. It is a protein that exists in the fish in liquid form when it is raw, but coagulates and becomes semi-solid when you subject the salmon to heat during the baking process.
Can you make grilled salmon ahead of time?
Yes, you can make grilled salmon ahead of time but honestly, grilled salmon with veggies are best when they are served fresh. If making ahead of time, reheat them in an oven at 300F for 10-12 minutes before serving.
SERVING SUGGESTIONS
Serve grilled salmon with veggies on a bed of fluffy rice to round up your dinner. You may also serve it with your favorite toppings like avocado salsa or mango salsa.
You may also enjoy it with quinoa, couscous, your favorite salad, or the good old mashed potatoes.
STORING SUGGESTIONS
You can also store leftover grilled salmon in the fridge for up to 2 days. To reheat leftover salmon reheat in an oven at 300F for 10 minutes. Do not use higher heat to avoid drying out.
You can also freeze grilled salmon. Let the salmon cool down and put it in freezer bags. Thaw the salmon in the fridge overnight, then reheat in a low-temperature oven before serving.
GRILLED SALMON WITH VEGETABLES
Ingredients
- 3 Salmon fillets
- 1/2 cup Extra virgin olive oil
- 2 Yukon potatoes cut into half-moon slices
- 1 medium zucchini cut into half-moons
- 1 medium yellow squash cut into half-moons
- 1 red bell pepper cut into 1-inch squares
- 1 green bell pepper cut into 1-inch squares
- 1 red onion diced
- 2 tbsp minced garlic
- 1 tbsp lemon zest
- 1 tsp mixed herbs
- 2 tbsp lemon juice
- 2 tsp freshly ground bell pepper
- salt to taste
Instructions
- In a bowl combine olive oil, minced garlic, lemon zest, lemon juice, salt, mixed herbs, and pepper.
- Pat dry the salmon fillet and smear the marinade on the fillet generously. Keep aside.
- Preheat a grill or grill pan over medium-high heat.
- Brush the vegetables with some oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over. Arrange the vegetables on a platter.
- Grill the salmon skin side down for a couple of minutes. Then flip it and grill for a few more minutes. Rotate and grill for some more time. Brush with the remaining marinade while cooking if needed. Transfer the salmon to the serving platter with the vegetables. Serve hot.
Notes:
- Slice the potatoes thinly so that they cook all the way through.
- You may use other vegetables of your choice.
Comments
Post a Comment