Grilled Salmon With Zucchini Confit Recipes

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SALMON AND ZUCCHINI SHEET PAN DINNER



Salmon and Zucchini Sheet Pan Dinner image

This recipe for salmon, tomatoes and zucchini is simple to make with minimal clean up. Pair with some fluffy couscous for a well-balanced meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

1/4 cup panko breadcrumbs
2 tablespoons grated Parmesan
1/4 cup parsley leaves, chopped
Kosher salt and freshly ground black pepper
2 large plum tomatoes, halved crosswise
Nonstick cooking spray
2 medium zucchini, halved lengthwise
2 tablespoons extra-virgin olive oil
One 12-ounce center-cut salmon fillet, skin removed (about 1 1/2 inches thick)

Steps:

  • Position a rack in the top third of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  • Toss the panko, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper together in a small bowl. Arrange the tomatoes in the center of the prepared baking sheet, cut-side up (trim a small slice from the bottom of each tomato if they will not stand upright) and spoon the panko mixture evenly over each. Spray the breadcrumbs lightly with cooking spray. Lay the zucchini halves cut-side up on one side of the tomatoes. Drizzle zucchini with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until the vegetables begin to soften and the panko topping begins to brown, about 18 minutes.
  • Remove the baking sheet from the oven and place the salmon fillet on the other side of the tomatoes. Drizzle the salmon with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Roast until the zucchini and tomatoes are completely tender and browned in spots, and the salmon is cooked through but moist, about 12 minutes more. Divide salmon and vegetables between two plates and serve.

GRILLED SALMON WITH ZUCCHINI CONFIT



Grilled Salmon With Zucchini Confit image

This recipe is from the City Times newspaper. I have not tried it. The preparation and cooking time is a guess as nothing was mentioned in the recipe.

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

680 g salmon fillets, cleaned
400 g zucchini
100 ml olive oil
2 bunches fresh rosemary
3 g garlic
200 g Baby Spinach
20 g salt
5 g black pepper, crushed
60 ml extra virgin olive oil
40 ml balsamic vinegar
3 g salt
1 g sugar

Steps:

  • Grill the salmon fillet over a charcoal grill.
  • Slice zucchini lengthwise and char the grill.
  • Season zucchini with salt, pepper, rosemary and garlic.
  • Keep aside.
  • Prepare the balsamic vinegar by mixing all the ingredients together.
  • Marinate baby spinach with balsamic dressing.
  • Place zucchini in the middle of the plate.
  • Top with grilled salmon and marinated baby spinach.

Nutrition Facts : Calories 564.9, Fat 42.6, SaturatedFat 6.3, Cholesterol 78.2, Sodium 2407.2, Carbohydrate 8.1, Fiber 2.5, Sugar 4.6, Protein 37.7

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