One of the things I miss the most when I’m away at school is cooking with my mom. I almost always have a list of meals that I want to prepare with her when I am at home. I usually miss out on eating fish while away at school because, to be honest, I don’t always trust the school cafeteria when it comes to seafood… But anyway, that causes fish to be somewhere around the top of that list of things to cook. Last weekend when I went home, the only people around for dinner were my parents and I. That meant I had even more control over the menu since I didn’t have to please the typical 6-8 people that we usually have around our dinner table. The weather at home had been quite warm, so the oven was essentially off-limits. We found a pretty good price for salmon at our local Sprouts, and it looked beautiful, so we decided on grilled salmon and veggies!
My brothers girlfriend showed me the most simple & delicious salmon recipe that ever was. Lemon, salt & pepper. That’s it. As long as the fish is fresh, it turns out perfectly every time!
Here’s how to recreate this lovely recipe:
- 4 pieces of fresh salmon
- 1 lemon
- 1 tbs. salt
- 1 tbs. pepper
*Salt and pepper can be adjusted based on your preference.
- Preheat grill. We waited until our grill reached 400º.
- Sprinkle both sides of the salmon with salt, pepper and fresh lemon juice. (You can allow this to sit for an hour or two if you would like, but it is not necessary.)
- Place 2 layers of foil on a cutting board or another flat, mobile surface, and spray with non-stick cooking spray. Place salmon onto foil before sliding foil onto grill. This just keeps the salmon from sticking.
- Cook the fish for 5 minutes, flip & cook other side for and additional 5 minutes. Remove from grill & enjoy!
As for the veggies, we went with a very similar recipe.
- 2 zucchini
- 3 bell peppers
- 1 bunch of asparagus
- 3 tbs. olive oil
- 1 tbs. salt
- 1 tbs. pepper
- Preheat grill (once again, our grill reached 400º)
- Cut vegetables into relatively uniform pieces so they cook evenly on the grill. Zucchini in half for 2 shorter pieces. Cut both halves lengthwise into pieces about ¼ inch thick. Bell peppers lengthwise into 4-6 even pieces (depending on the size of the pepper). Asparagus snap each spear to find where the tough stem is, cut the rest of the bunch in the same place & discard. (This part of the asparagus is too tough to eat).
- Place 2 layers of foil on a cutting board or another flat, mobile surface. Place veggies on the foil before sliding foil onto grill. (Once again this just avoids the possibility of vegetables sticking or falling through the cracks).
- Cook for 20 minutes, flipping and rotating about half way through. This amount of time will allow the vegetables to retain some crunch. If you prefer for them to soften more, add 5-7 minutes. (Some parts of grill may be hotter than others, so keep an eye on them). Remove from grill and enjoy!
Both the salmon and vegetables are so simple, light, and fresh. As fun as it is to work from a complex or experimental recipe, sometimes the most basic thing is all you need. Salt, pepper, lemon, oil. What could go wrong?
We also made a salad, hummus and grilled some naan. I’ll be sure to post those recipes on another day, because they are just as delicious! Until then, happy cooking!