| 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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