Grilled Citrus Salmon Steaks
Gluten-Free, Dairy-Free, Serves 6
Ingredients:
For the grilled citrus salmon steaks:
- 6 salmon steaks, about 6 ounces each
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Zest and juice of 2 lemons
- Zest and juice of 2 limes
- Salt and pepper to taste
For the grilled vegetable salad:
- 2 zucchinis, sliced lengthwise
- 2 yellow squash, sliced lengthwise
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- 1 red onion, sliced into thick rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
Directions:
Preheat your grill to medium-high heat. Whisk together the olive oil, minced garlic, lemon zest, lime zest, lemon juice, lime juice, salt, and pepper in a small bowl. Place the salmon steaks in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Let them marinate for 15-30 minutes. While the salmon is marinating, prepare the vegetables for the salad. Brush the zucchini, yellow squash, bell peppers, and red onion rounds with olive oil and season with salt and pepper. Place the marinated salmon steaks and prepared vegetables on the preheated grill. Grill the salmon for about 4-5 minutes per side or until cooked through and flaky. Grill the vegetables for about 3-4 minutes per side or until tender and lightly charred. Remove the grilled salmon and vegetables from the grill and transfer them to a serving platter. Whisk together the lemon juice, remaining olive oil, salt, pepper, and chopped parsley in a small bowl. Drizzle the dressing over the grilled vegetables.
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