Michael Symon's Grilled Salmon and Zucchini Salad

By gvcathy

Michael Symon, Cooking Light

AUGUST 2013

Ingredients

• 4 (6-ounce) salmon fillets
• 3 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 lemon
• 3 cups thinly sliced zucchini (about 2 small)
• 1/4 cup chopped fresh dill
• 1/4 cup sliced almonds, toasted

Preparation

Step 1

1. Preheat grill or grill pan to high heat.

2. Drizzle fillets with 1 tablespoon oil. Sprinkle fillets evenly with 3/8 teaspoon salt and 1/4 teaspoon pepper. Arrange fillets on grill rack or grill pan; grill 5 minutes or until desired degree of doneness, turning once.

3. Grate lemon rind to equal 1 1/2 teaspoons; squeeze juice to equal 2 tablespoons. Combine rind, juice, remaining 2 tablespoons oil, remaining 3/8 teaspoon salt, remaining 1/4 teaspoon pepper, zucchini, and dill in a bowl; toss gently to coat. Place 1 fillet on each of 4 plates. Top each serving with about 2/3 cup salad; sprinkle each serving with 1 tablespoon almonds.