Grilled Salmon with Squash Ribbon Salad

Grilled Salmon with Squash Ribbon Salad

by 4 people

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Makes: 4 servings

Prep: 15 mins

Cook: 5 mins

Ingredients
  • 4 skinless, center-cut salmon fillets (about 6 oz. each)
  • 3 tablespoons EVOO, plus more for coating
  • Salt and pepper
  • 1 small lime, zested and juiced
  • 1/4 cup fresh parsley, finely chopped
  • 1 small clove garlic, finely chopped
  • 3 small yellow squash, trimmed and sliced lengthwise into thin ribbons using a handheld slicer or vegetable peeler
  • 4 ounces ricotta salata, crumbled
Directions
  1. Preheat a grill to medium-high heat (or heat a large skillet over medium-high). Coat the salmon with EVOO and season. Grill, covered, about 3 minutes. Flip and grill until just cooked through, about 2 minutes more.
  2. Meanwhile, in a large bowl, whisk together the EVOO, lime zest, 2 tbsp. lime juice, the parsley and garlic. Add the squash and ricotta salata; toss gently and season. Serve the salad with the salmon.
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