top of page
  • Writer's pictureThe Crooked Ladle

Mediterrean Grilled Marinated Salmon - Moist Morsels of Goodness

Grilled Marinated Salmon - Flavorful, Easy and Healthy


Mediterrean Grilled Salmon


No matter what the weather, grill season is year-round in my home. This delightful recipe scores on so many levels. Besides being delicious, it’s super easy to prepare and healthy too. The grill marks on the marinated salmon have a lovely char flavor and the fish meat is so delicately moist. If you don’t have a grill, you can use the oven instead using the same temperature setting and time table.


Serves: 2


Prep Time: 15 minutes

(not including marinading time)


Cook Time: 6 to 7 minutes

Suggested Tools:


· Small cutting board

. Sharp knife

. Rasp or grater

. Small bowl

. Juicer

. Skewers

. Stir spoon


Ingredients:


. 4 - 4 to 6-ounce skinless salmon filets (salmon type of your choice)

. 1 Zucchini, sliced somewhat thinly but thick enough to skewer

. 6 to 8 Grape tomatoes

. ½ large red onion, sliced into sections and then separate out some of the layers in the sections (refer to image below)

. 1 Tablespoon white vinegar or other light vinegar (I used citrus champagne vinegar)

. 1 Tablespoon lemon zest (zest the lemon before you juice it)

. 1 large lemon (enough for about 3 tablespoons of juice)

. 2 Tablespoons extra virgin olive oil

. 1 Tablespoons fresh dill, finely chopped

. Salt and cracked pepper to taste



Instructions:


1. Skin your salmon if it is not skinless. Then cut the filets into about 2-inch cube sizes. If you have leftover thin pieces you can double those up on the skewer. Salt and pepper (cracked pepper is best) Set in the refrigerator until ready to add it to the marinade.


Marinade:


2. In a small bowl, add the three tablespoons of fresh lemon juice, lemon zest, olive oil, chopped dill and salt. Stir to combine well. At this point, I taste the marinade to make sure it has a salty enough flavor.


3. No sooner than thirty minutes prior to putting the salmon on the grill, add the salmon cubes to the marinade turning the pieces to ensure the marinade has fully blanketed the salmon. Place the salmon with marinade in the refrigerator. After fifteen minutes turn the salmon pieces so that the salmon tops are now on the bottom to ensure that all the salmon gets good coverage of the marinade and return to the refrigerator. After fifteen minutes, remove the salmon from the refrigerator and begin the skewering process. Begin by skewering with a salmon cube, then zucchini, onion section, tomato and repeat the process until you have 4 to 5 salmon/vegetable alternating patterns on the skewer. Once the skewers have the fish and vegetables on them, add some more cracked pepper on the kabobs.


Grilling:


Note that the grill I used is a gas grill, but the method could also be used for pellet stoves. Bring the grill up to 400 degrees. Oil the grates or use non-stick cooking spray made specifically for barbecues. Once the grill reaches temperature, place the skewers on the grill keeping the lid up. Cook for 3 to 4 minutes and turn the skewers, flipping the fish and cook for another 3 to 4 minutes, depending on the thickness of the salmon.



Recommendation: Pairs well with a rice pilaf.


The Crooked Ladle


Savor the taste

Comments


bottom of page