Grilled Salmon with Squash Ribbon Salad - Rachael Ray Every Day

    Grilled Salmon with Squash Ribbon Salad

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    Grilled Salmon with Squash Ribbon Salad
    • Cook Time
    • Prep Time
    • 4Servings

    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

    Preparation

    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.

    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.