| 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 | Zucchini | |
| 2 | Yellow crookneck squash | |
| Split lengthwise | ||
| 8 | Green onions, trimmed | |
| 2 | t | Dried thyme |
INSTRUCTIONS
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. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 15
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 79.1mg
Potassium: 183.9mg
Carbohydrates: 3g
Fiber: 1.1g
Sugar: 1.7g
Protein: <1g