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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 nakednutritionnow.com or contact Naked Nutrition at nakednutritionnow@gmail.com or 970.485.2446.

 

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

Serves: 4

Cook/Prep time: 30 minutes

 

Ingredients:

Salmon:

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

Topping:

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

Zucchini:

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

 

Directions

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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