Grilled Salmon with Zucchini & Tomato Salad
Grilled Salmon with Zucchini & Tomato Salad. It’s that time of the month again where we partner with our favorite Secret Island Salmon !! This recipe is all about the upcoming summer grilling season with Secret Island Salmon grilled to perfection, served with a summery salad of zucchini and tomatoes and topped with an Avocado Chimichurri. One of our favorite things about Secret Island's salmon is that it's harvested at peak freshness - so we know we're getting super fresh and delicious fish with every bite.
Give Secret Island Salmon a try…it's so easy to order and is conveniently delivered right to your doorstep. To make it even sweeter we’re sharing our code DANIELASDISH10 to receive 10% off your first order !!
Today started out a little dreary, but with another night of warm sunny weather we are taking advantage and grilling. And tonight it’s all about the secret island salmon and grilling it up to get that perfect char. Simply drizzled with olive oil and sprinkled with salt and pepper for the preparation. But this salmon is all about that smoky charred flavor from the grill.
And to make things ever better and more summery, we are topping tonights salmon filets with a sweet and lemony zucchini and tomato salad. The dressing is filled with olive oil, honey, and lemon juice. It’s drizzled over thinly slice zucchini and colorful cherry tomatoes. Finally tossed with fresh chives and fresh basil for the perfect light and refreshing salad.
But it doesn’t stop there. This salmon is drizzled with our classic Avocado Chimichurri. Because you know I just can’t go without a sauce for allllll the dunking and dipping. And the chimichurri is the perfect pair with the grilled salmon and zucchini salad.
So like I said yesterday…we like to start the summer eats a little early in this house. And this salmon is definitely one of those summery eats coming your way this month…so cheers to that !!
Ingredients
3 (6 ounce) secret island salmon filets
2 tablespoons + 1/3 cup olive oil; divided
salt and pepper
1 tablespoon honey
1 lemon zested and juiced
2 zucchinis; thinly sliced
10 ounces cherry tomatoes; halved
1/4 cup chives sliced
1/4 cup basil sliced
1/4 cup toasted pistachios
For the Avocado Chimichurri
1/3 cup olive oil
1 cup fresh parsley
juice of 1 lime
1/8 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 avocado; diced
Directions
Drizzle the salmon filets with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Heat the grill over medium-high heat. Place the salmon filets skin side up on the grill. Cook for 4 - 5 minutes or until cooked through and charred.
Make the zucchini salad. Mix the remaining 1/3 cup of olive oil, honey, lemon, salt and pepper in a small bowl or shaker. Add the zucchini, tomatoes, chives, basil, and pistachios to a large bowl and drizzle with dressing. Season with salt and pepper. Toss to combine.
Make the Avocado Chimichurri. Add all ingredients to the bowl of a food processor and pulse until coarsely chopped. Taste and adjust seasonings. Set aside.
Serve salmon topped with zucchini salad and drizzled with the Avocado Chimichurri.
