My recipe development often comes from one single ingredient. This time it was fresh dill. It’s an incredibly versatile herb but for me I think it goes back to my childhood years in Romania. My grandma Lina used fresh dill in most of her dishes and whenever I pick up a bunch and smell it, I’m transported right back into her tiny kitchen.
I’m also very fortunate to have an abundance of baby tomatoes at the moment. They’re sweet, ripe and I wanted to use them a different way other than in sauce. Grilling tomatoes really brings out the flavor and drizzling them with extra virgin olive oil, brings their flavor out even more.
I wanted to keep this meal on the light side and let the flavors speak for themselves. It doesn’t need much to go with it. For my family, I served it over tricolored quinoa, which is always an option, but for me, I just needed the fish and veggies.
Salmon with grilled tomatoes and zucchini ribbons
Prep time: 5 minutes
Cooking time: 10-15 minutes
4 salmon fillets (I used Sockeye)
25-30 baby tomatoes
2 medium zucchini
salt and pepper to taste
2 tbsp olive oil
2 tbsp mayo
1 tsp dijon mustard
1 tsp lemon juice
1 tbsp fresh chopped dill divided
1/4 tsp garlic powder
1/4 tsp pepper
wood or metal skewers (if using wood, soak them for 30 minutes)
grill (preferred) or grill pan
4 pieces of aluminum foil (for salmon packets)
medium-large frying pan
Preheat grill to medium. Place baby tomatoes in a bowl and toss with olive oil and as much salt and pepper as you’d like.
With a vegetable peeler, cut ribbons of zucchini and set them aside.
In a small bowl, combine mayo, mustard, lemon juice, 1/4 tsp salt, 1/4 tsp pepper and 1 tsp of freshly chopped dill. Set aside.
Rinse and pat dry salmon fillets. Place them on the prepared aluminum foil skin side down. Spread some of the mayo mixture over salmon while reserving extra for topping the salmon later. Grill salmon for 10 minutes. If you’re using another type of salmon, account for the thickness and cook for additional time.
Next, place all the tomatoes on skewers and place on the grill for 3-4 minutes per side. These cook fast so keep an eye on them.
Heat a cast iron pan or regular pan on medium heat. Add olive oil, zucchini, garlic powder and 1 tsp of fresh dill. Cook for 2-3 minutes stirring continuously. Lower heat until the rest of the food is ready.
To plate, place a handful of zucchini ribbons on plate, add salmon, grilled tomatoes and spoon remainder of sauce over top. Finish with additional dill if you wish. Pairs well with most full bodied white wines such as Chardonnay or light reds such as Pinot Noir or Côtes du Rhône.