Grilled vegetables, Gremolata & Salmon

This is such a ziny refreshing healthy dinner or lunch. You can use almost any veg & you can vary the herb use in the marinade. You could replace the salmon for any other whit fish or even tuna steak or chicken or a good quality steak.

For this dish I used

2 dl quinoa
1/2 a fennel
1/2 a red paprika
1/2 a courgette
250-400 grams salmon file
1/2 lime
1/2 lemon

Other vegetables that would have been nice to replace for grilling could have been spring onions, asparagus, mushrooms, mini gem salad halved down the middle or broccoli.

The grilled lime & lemon, was taken from a chef & friend of mine that did this for a mexican dish he made and I loved the cajun zesty element that it added to the dish. Just squeezing the lemon/lime over the top of the grilled veg & salmon adds this burned zingy flavor.

I served the dish with quinoa but you could also make it into a salad, adding some avocado for a creamy texture, or you could serve it with brown or white rice.

The tricky for this recipe is to allow your grill pan to heat up for a while before adding the veg, and then allowing them to sit on one side for at least 4-6min before turning them so that they develop the burned grill marks. No oil is needed or any other seasoning. Make sure to allow all the veg to grill for at least 20min, so that they get soft and burned.

The salmon I cook in the oven at 120C for 12-14min, baking it till it was on the brink of being raw in the middle. this allows the salmon be be flakey and juicey instead of bland & dry.

For the final element, which I didn't photograph, I made a gremolata, which I mixed the grilled veg in before topping ontop of the quinoa & salmon.

gremolata is a simple mix of, either chopped and mixed by hand or placed in a blender:

1/2 handful of parsley
1/2 zest of lemon
little squeeze of lemon juice
2 tbsp extra virgin olive oil
2 tbsp roasted pine nuts - optional, not part of the original recipe