Grilled Salmon with Corn and Zucchini Squash
Make a Complete Meal on the Barbecue That's Easy
Jul 6, 2009
Grilling or barbecuing allows everyone to be outside to prepare a picnic dinner, even the cook. With a little preparation, this dinner can be grilled so the fish and vegetables are ready at the same time.
Cedar-planked salmon is a tasty grilled entrée. Grilled corn and zucchini are easy, complimentary dishes for the barbecue. Prepare the cedar planks a few hours or days in advance of grilling to allow for air drying.
Preparing a Cedar Plank
Use untreated cedar fence boards (available at home-improvement stores) that have one side fairly smooth. Cut planks to about 12 inches long or to fit the depth of your grill or barbecue. Rinse planks well and sanitize with anti-bacterial soap, rinse thoroughly with hot water and let planks air dry.
- Soak the planks in water for 30 minutes.
- Preheat grill or barbecue to medium heat for 10 minutes.
- Oil planks lightly with olive or canola oil.
- Place planks on grill or barbecue for 3 to 4 minutes to season.
Northwest Cedar-Planked Salmon Recipe (serves 8)
- 3 lb. salmon fillet with skin on one side (cut into 6-oz. portions)
- 2 lemons, cut in quarters
- 2 cedar planks
- 2 oz. olive oil
- salmon rub
Salmon Rub Recipe
- 2 Tbsp. lemon pepper
- 2 Tbsp. granulated garlic
- 2 Tbsp. dry tarragon
- 2 Tbsp. dry basil
- 3 Tbsp. paprika
- 3 Tbsp. kosher salt
- 3 Tbsp. brown sugar
Mix all rub ingredients well and store in tight container.
- Preheat grill to medium high for 10 minutes.
- Oil skin side of salmon.
- Squeeze juice of a quarter lemon on top of each salmon portion.
- Place salmon on seasoned planks, skin side down.
- Season each salmon fillet with 1 Tbsp. dry rub.
- When grill has preheated, place salmon on grill as far away from the flame as possible.
- Grill for about 15 to 20 minutes. When fish is done, it will flake when a fork is inserted lightly into the meat.
Steven Raichlen advocates grilling corn without the husks to give it a wonderful live-fire flavor.
Grilled Corn Recipe (serves 4)
- 4 ears of sweet corn in their husks
- 6 Tbsp. butter, at room temperature
- 2 Tbsp. minced fresh, flat-leaf parsley
- 1 clove garlic
- Coarse salt and black pepper
1. Set up grill for direct grilling and preheat to high.
2. Fashion the husk of each ear of corn into a handle by peeling back the husk and leaving it attached at the stem end.
3. Remove the corn silk, then fold the husk back over the stalk and tie with butcher’s string to form a handle.
4. Place the butter, parsley and garlic in a mixing bowl and whisk or beat until smooth and creamy.
5. When ready to cook, lightly brush each ear of corn with a small amount of the garlic-parsley butter and arrange on the hot grate so that the husks are away from the fire.
6. Grill corn 8 to12 minutes, turning as needed, until kernels are browned all over.
7. Brush ears with remaining butter and season generously with salt and pepper before removing corn from grill.
Grilled Zucchini and Summer Squash Recipe (serves 4)
- 4 medium zucchini and/or summer squash
- Canola spray
- Seasoned salt
- Balsamic vinegar
- Preheat grill to medium high.
- While grill is preheating, cut zucchini and/or summer squash into halves if squash is medium to small sized. Cut squash into quarters if it is larger.
- Spray squash on all sides with canola spray.
- Lightlyl dust oiled squash with seasoned salt.
- When grill has preheated for 10 minutes,place squash on grill.
- After grilling squash 3 to 5 minutes, turn squash with large tongs.
- After another 2 to 5 minutes of grilling, remove squash before it becomes soft.
- Plate squash and drizzle with balsamic vinegar before serving.
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