Grilled Salmon, Zucchini, and Carrots

Grilled Salmon, Zucchini, and Carrots

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Ingredients

2 salmon fillets, fresh or frozen
4 cups baby spinach
2 roma tomatoes 1 zucchini
2 cups baby carrots
drizzle of olive oil
salt & peppah!

For the marinade:
1/3 cup soy sauce
1/3 cup sugar
1/3 cup water*
salt
pepper
juice of 2 lemons
2 cloves crushed garlic or
1 tbsp garlic powder
3 tbsp olive oil

Directions

Step 1. The night before, make the marinade by combining all ingredients into a bowl and mixing them together until the sugar is dissolved and everything is equally combined. You can opt to place the marinade in a freezer bag or leave it in the bowl. Either way you choose, immerse the salmon fillets in the marinade and make sure they are fully under. If the fillets float to the top in the bowl, put a small saucer on top. Refrigerate overnight.

Step 2. The next day, prep your veggies. Cut the zucchini into thick coins and measure out 2 cups of baby carrots. Place these into a large bowl. Give the baby spinach a quick rinse and dice the tomatoes. Set these aside.

Step 3. Fire up the grill. You can opt to do this earlier if you use a charcoal grill but this baby heats up fast!

Step 4. Season the veggies with salt and pepper followed by a drizzle of olive oil to coat the veggies. Hey, how’d that baby spinach leaf end up in there!

Step 5. Grill the veggies. Let the zukes grill for about 10 minutes on each side, flipping them once. The carrots, since they vary by size, take about 15 minutes all together, give or take. The zucchini shouldn’t be mushy when they’re done. When you press down on them with your tongs, they should still feel a little dense, which will almost make you think they’re still raw. A little crunch is good. I think it gives a good texture contrast with the salmon.

Step 6. When the veggies are done, plate them and set aside. Take out the salmon from the fridge and remove them from their marinade and place them on the grill.

Step 7. When the salmon is done, place it atop the baby spinach and tomatoes alongside your grilled veggies. I usually have no need for additional sauce for this dish, but ranch or any kind of salad dressing should go well if you so desire.