Spicy Sugar-Grilled Salmon
Recipe: #35565
August 30, 2020
Categories: Salmon, Squash, Grilling (Outdoor), Gluten-Free, Kosher, No Eggs, Non-Dairy, Zucchini, Salmon Dinner, more
"From our Sunday newspaper The Sunday Times. NOTE - the full recipe title is Spicy Sugar-Grilled Salmon With Zucchini Salad."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (647.4 g)
- Calories 620.4
- Total Fat - 31.1 g
- Saturated Fat - 4.9 g
- Cholesterol - 2.5 mg
- Sodium - 1339.3 mg
- Total Carbohydrate - 51 g
- Dietary Fiber - 21.9 g
- Sugars - 18.3 g
- Protein - 42.9 g
- Calcium - 331.8 mg
- Iron - 7.5 mg
- Vitamin C - 239.3 mg
- Thiamin - 1.9 mg
Step by Step Method
Step 1
Preheat a barbecue grill or chargrill pan on medium-high.
Step 2
Combine sugar, cumin, paprika, salt and chilli in a small bowl.
Step 3
Spray salmon with olive oil and sprinkle flesh side of salmon with spice mixture.
Step 4
To make salad, place zucchini and squash in a large bowl and drizzle over half the oil and then season and grill, turning halfway with a barbecue spatula, for 4 minutes or until charred and just tender. and then transfer to a bowl.
Step 5
Cook salmon, skin-side up first and turning halfway, for 4-5 minutes for medium or until cooked to your liking and transfer to a plate.
Step 6
Add beans, mint, shallot, dressing, lemon juice and remaining oil to the bowl with zucchini and squash. and gently toss to combine.
Step 7
Divide salad and salmon among serving plates and serve with lemon wedges.
Tips
No special items needed.
1 Reviews
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