Grilled Salmon with Squash Ribbon Salad

Name: Grilled Salmon with Squash Ribbon Salad
Prep time: 15 min
Cook time: 5 min
Yield: 4
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

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Apr 17, 2013

5minCook Time
15minPrep 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.