June Recipe: Brown Sugar-Grilled Salmon with Zucchini & Fennel Noodles
Brown Sugar-Grilled Salmon with Zucchini & Fennel Noodles
4 (6-ounce) salmon fillets
3/4 tsp kosher salt, divided
5/8 tsp freshly ground black pepper, divided
3 Tbsp dark brown sugar
1 large zucchini, peeled (about 12 ounces)
1 small fennel bulb, cored and very thinly sliced
1 Tbsp chopped fresh dill
2 tsp grated orange rind
1/4 cup fresh orange juice
2 tsp fresh lemon juice
1. Preheat grill to medium-high heat.
2. Coat grill rack with cooking spray. Sprinkle fillets with 1/4 tsp salt and 1/4 tsp pepper; rub fillets evenly with brown sugar. Let stand 5 minutes. Arrange fillets, skin side up, on grill; grill 3 minutes each side.
3. Shave zucchini into ribbons using a vegetable peeler. Combine remaining 1/2 tsp salt, remaining 3/8 tsp pepper, zucchini, fennel, dill, orange rind, and juices; toss. Place about 1 cup zucchini mixture in each of 4 bowls; top each serving with 1 fillet.
Posted on Fri, May 27, 2016
by Wine Gallery filed under