Thursday, August 12, 2010
Grilled Zucchini & Salmon with Yogurt Dill Sauce
While the weather is a little schizaphrenic, I know it's summer and I'm continuing to embrace the grill. I've been using ideas from the New York Times article "101 Fast Recipes for Grilling" that my friend Jules sent to me earlier this summer. The article suggests basting zucchini with a sauce of yogurt and dill, which I thought sounded delicious and like a perfect accompaniment to salmon.
1 cup plain (unsweetened) yogurt
1 handful fresh dill, chopped
Juice of 1/2 lemon
2 Tablespoons extra-virgin olive oil
1 teaspoon sea salt
Mix all ingredients in a bowl. Voila!
Cut ends off of zucchini, then stand on end and slice carefully down the center. Standing it on end allows you to follow the curve of the zucchini (in case you get any crooked ones) so you can get two even (or close to even) halves. Baste zucchini with some of the yogurt sauce and place on grill cut-side down. Cook low and slow for about 20 minutes until tender.
Buy salmon (preferably wild) with the skin-on. Place the fish flesh side down on the grill for 30 seconds or so to give it a nice sear and then flip (so the skin-side is down) and allow to cook on the grill until desired doneness. Squeeze with fresh lemon juice, drizzle with olive oil and sprinkle with sea salt.
PHASES: This dish works for all three phases. After the initial stage of Phase 1 and in Phase 2, reduce the amount of salmon to 1/2 or 1/3 the size of your palm. In Phase 2 serve the fish over sauteed or fresh greens. In phase 3 you can substitute fish for a vegetarian protein and serve over fresh lettuces.
SHORT CUT: You can use a pre-made tzatziki sauce. Check the ingredients to make sure it's a Gundry-friendly version.
TIP: Use the sauce as a healthy alternative to ranch dressing for crudites.