Cajun Style Salmon with Grilled Zucchini

As I flip through my cookbooks and stacks of recipes that I save for the blog, I’m realizing just how many fish dishes there are in the mix!  There is definitely a tradition of fish cookery and a real variety of what flavors or sauces are added to it.  I’m ok with that, since “they” all say that fish is really healthy for you and it cooks up quickly! We’ve taken to keeping a frozen fish fillet in our freezer for those nights when all other inspiration has fled.  You can usually find something to dress it up with out of the leftovers in your pantry.

I realize I should have put this post during Passover, because it is a very easy way to stay within the restrictions of the holiday.  Plus, fish is pretty traditional for Easter as well and since they overlap this year it would’ve been a nice way to provide a dish slightly more culturally sensitive then ham.

Oh well!  I guess you’ll just have to put this in the archive for next year, or better yet… cook it up this week!  We made it on the grill, since the weather has been lovely, but you can also broil it in the oven if you need to.  The zucchini is my husband’s concoction and it has become the repeat favorite at every BBQ gathering we’ve hosted, who knew!  The only advice I have for this recipe is to get a really nice piece of fish.  There isn’t a heavy sauce or anything so the flavor of the fish really comes through.

From Mark Bittman

2 Salmon fillets
1 teaspoon paprika
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
Salt and pepper
Zucchini (1 is usually enough for 2 people)
Olive Oil

Measuring spoons
2 Bowls
Baking sheet lined with tinfoil
Mandolin (ideal) or knife and cutting board

1. Fire up the grill or get your broiler started. While it is heating, combine 1 teaspoon of paprika, coriander, cumin, dried oregano and 1/4 teaspoon of cayenne and cinnamon. Add salt and pepper to your taste.

2. Rub the spice mixture on the salmon fillets and set aside on the baking sheet.

3. Slice the zucchini lengthwise into 1/4 inch thick slices. This is MUCH easier to do on the mandolin but if you are careful you can do it with a knife. Toss it with a glug of olive oil and a hearty pinch of salt.

4. Put the salmon and zucchini on the grill. The salmon will take at least 4 minutes per side, definitely check to make sure it is done…no one needs to get sick! Grill the zucchini until it has nice char marks on it and is heated through.  I don’t have a specific timing for that, you’ll just want to keep an eye on it!

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