Name: Charcoal-Grilled Salmon Steaks with Grilled Vegetables
Ingredients: 4 Salmon steaks; Salt and freshly ground; Black pepper; Olive or vegetable oil; 2 sm Zucchini; 2 sm Yellow crookneck squash --; Split lengthwise; 8 Green onions -- trimmed; 2 ts Dried thyme

CATEGORY	CUISINE	TAG	YIELD
Vegetables	California	Breads, Muffins & r	4	Servings

INGREDIENTS

4		Salmon steaks
		Salt and freshly ground
		Black pepper
		Olive or vegetable oil
2	sm	Zucchini
2	sm	Yellow crookneck squash —
		Split lengthwise
8		Green onions — trimmed
2	ts	Dried thyme

INSTRUCTIONS

1. Prepare a hot charcoal fire and preheat the grill. Remove salmon from
the refrigerator at least 20 minutes before cooking. Season steaks lightly
with salt and pepper and rub them with a little oil.
2. Season squashes with salt and pepper and rub them with a little oil.
Grill squashes and green onions until they begin to soften, then move them
to the edge of the fire.
3. Toss a teaspoon or so of thyme leaves onto the coals and place the
salmon steaks over the hottest part of the fire. Grill the steaks, turning
only once, until a skewer easily penetrates the thickest part of the meat,
about 6 to 10 minutes total cooking time, depending on thickness. Toss the
remaining thyme into the fire when turning the steaks. Serve each steak
with a slice of each squash and a couple of scallions.
Recipe By     : the California Culinary Academy
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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