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A New Twist on Salmon

July 18, 2011

By Mona Laru

Summer is a perfect time to fire up the grill. Keep things fresh, simple, and local with this dish. Looking for more healthy summertime recipes and online cooking classes? Visit or contact Naked Nutrition at or 970.485.2446.


Grilled Salmon with Minty Roasted Red Pepper, Avocado, and Zucchini

Serves: 4

Cook/Prep time: 30 minutes




1 lb wild salmon
1 tbsp white pepper
Juice of 1 lemon
Pinch of sea salt


4 roasted red peppers, diced
1 shallot, chopped
½ avocado, cubed
1 clove of garlic, minced
½ cup fresh basil, chopped
½ cup fresh mint, chopped
¼ cup good quality balsamic vinegar


4 zucchini, cut lengthwise
Olive oil spray
2 tbsp cumin
1 tsp sea salt



Preheat grill. Squeeze lemon over salmon and top with white pepper and sea salt. While grill is heating, mix all topping ingredients and let sit at room temperature. Cut zucchini lengthwise into 1/4″ pieces (you should get around 4 pieces from 1 medium zucchini). Spray each side lightly with olive oil, sea salt and cumin.

Grill salmon skin-side down for 10 minutes. Grill zucchini until they are brown on each side. To serve, top salmon with Minty Roasted Red Pepper-Avocado Topping and arrange grilled zucchini next to it.

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