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Recipe by: Chef John V., A Good
Cooking Recipe!
Description: A light refreshing
grilled salmon dish with a tropical twist!
Serving size: 2 portions
Preparation time: about 45 minutes
to table
Amount/Measure/Ingredient:
For
the Grilled Salmon---
Grilled Salmon with Citrus Lemongrass
Vinaigrette and Coconut Battered Zucchini
For the Grilled Salmon---
A grill, gas,
charcoal or electric preheated to about 500
degrees F. (medium-high)
2 6 ounce fresh
boneless and skinless salmon filets
1 tbsp.
canola or light flavored olive oil
1 sprinkle
salt, preferably Kosher coarse grain like
Diamond Crystal
4 each lime wedges
For
Fried Coconut Battered Zucchini---
A heavy bottom pot to fry in, a slotted spoon
or strainer basket to use during frying, or if
you have one an electric fryer and an oven set
to 250 degrees F., 3 cups oil for frying, heated
in a pot so the oil is 3 inches deep and heated
to 325 degrees F.
2 cups or 1 medium size
zucchini squash, cut rectangular in 1/2 x 1/2 x
3 inch pieces
1 egg beaten with 2 tbsp.
water added or use egg substitute
1 cup flour
for dredging
2 tsp. salt added to flour for
enhanced flavor
1 1/2 cups unsweetened
shredded coconut, can use regular sweetened but
it will brown more during cooking as the sugar
will caramelize
2 tbsp. powdered
confectioner's sugar for dusting the fried
zucchini
Citrus
Lemongrass Vinaigrette---
1/4 cup
apple cider vinegar
2 tbsp. grapefruit juice
1 tbsp. shallot, minced very fine
1 tsp. each
lime, lemon, orange rind grated
2 tbsp.
lemongrass, minced very fine
1 tbsp. honey
1 tbsp. soy sauce
2 tsp. dry mustard
1
tsp. chives chopped
1/4 tsp. Kosher salt
pinch ground white pepper or cayenne
1/2 cup
olive oil
Preparation:
1.) First make the vinaigrette: combine all ingredients
except the olive oil in a bowl, or blender. If you're not
using a blender, whisk in the oil as it's poured into the
bowl in a slow steady stream. You may also use an
immersion or stick handheld blender device. If using a
blender, do the same, it will be faster and there is less
chance of spilling. Pour finished dressing into a storage
container and refrigerate.
2.) Second: ready
your salmon, cut and trim, wash in cold water and pat dry
if needed and place on a a clean plate. Cover with plastic
wrap and refrigerate. Have oil and salt in small
containers ready to go to the grill with the salmon when
you are ready to cook it.
3.) Third is to ready the
zucchini. Wash the squash and towel dry. Cut it into 3
inch lengths and then into 1/2 x 1/2 pieces. Mix the egg
or substitute with water and set aside. Mix the flour with
the salt and set aside. Ready the oil, a pot, a strainer
basket and something to drain the fried zucchini on.
Lightly toss the zucchini in flour, remove it and place it
in the beaten egg and then drain it in a strainer. The
coconut should be spread out on a baking pan. Transfer
several pieces of zucchini at a time from the strainer to
the coconut pan and roll them around to coat all sides.
Place the coconut battered zucchini on a clean plate,
repeat as needed and then refrigerate the entire plate of
battered zucchini.
Getting ready to
cook!!!
1.) Set your dinner table with
whatever else you want to serve with this dish and ready
your serving plates!
2.) Your grill should be turned on, the grill
grates cleaned and the grill up to temperature.
3.) Your frying devices should be on and up
to temperature with a drain plate and utensils
ready.
4.) The vinaigrette should be taken from the
refrigerator and shaken up and ready to ladle
over the salmon.
5.) The salmon, oil and salt should now go to
the grilling area.
Cooking---
Fry the zucchini in 3-4 small batches until
golden brown and drain on a paper lined plate
and place in the 250 degree oven to keep warm.
Brush the salmon filet on what was the bone
side (the shiny side) with oil and sprinkle with
salt. Place it on the grill with the oil-brushed
side down, grill 2 minutes. Turn the
the salmon with a spatula 90 degrees and place
back down on the grill on the same side and
grill 2 minutes. Turn the salmon completely over
and grill 2 minutes for rare to medium rare or 4
minutes for medium-well.
Place the salmon
filets on serving plates with fried zucchini,
dust the zucchini with powdered sugar and garnish
the plate with lime wedges. Spoon 2 ounces of
the citrus lemongrass vinaigrette over each
piece of salmon and serve--et voila--enjoy!
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