Grilled Salmon and Courgette

Let's dive into the world of BBQ salmon with a tasty recipe of Grilled Salmon with Zucchini and Feta Marinade. Get ready to go on a delicious BBQ adventure with a mix of juicy fish, tender zucchini and the irresistible taste of feta cheese. So turn on the BBQ!

Prep Time 10

Cook Time 15

Total Time 25

Course Dinner

Cuisine European Cuisine, Mediterranean

Servings persons

Calories 483 kcal

Ingredients

Feta Marinade

▢ 4 ounces feta cheese Crumbled
▢ 1 lemon biological, zest and juice
▢ 1 ounce fresh basil finely chopped
▢ 4 tablespoons olive oil extra vierge

Grilled Salmon and Courgette

▢ 1¼ pound salmon fillets
▢ 1 zucchini sliced in ½ inch (1 cm) thick strips
▢ 2 tablespoons olive oil
▢ ¼ teaspoon sea salt
▢ ⅛ teaspoon ground black pepper

Ingredients you need per step are listed below the step in Italic

Instructions

Feta dressing

Mix the feta, grated lemon, 1 tablespoon of lemon juice, and the basil.
4 ounces feta cheese, 1 lemon, 1 ounce fresh basil
Add the olive oil and mix.
4 tablespoons olive oil

Grill

Brush the courgette and salmon fillets with olive oil and sprinkle with salt and pepper.
1¼ pound salmon fillets, 1 zucchini, 2 tablespoons olive oil, ¼ teaspoon sea salt, ⅛ teaspoon ground black pepper
Turn on the barbecue and make sure it’s hot. Grill the salmon fillets on both sides for six minutes (core temperature 130 °F (ca. 54 °C)). The salmon will then be medium done.
Put the fish on a plate, so the juices can set in the fillet (it's better for the taste).
Meanwhile, grill the zucchini on both sides, for three minutes until they’re done.
Take a plate and put a salmon fillet and a few slices of zucchini on it. Spoon the feta dressing on top of the zucchini and salmon fillet.

NOTES

1. Lemon: When in this recipe, lemon zest is used (or any sort of zest), use an organic sort. Grate only the yellow skin of the lemon. The white that is underneath is very bitter.

2. Courgette / Zucchini: Cut the zucchini not too thin, so it keeps its firmness and gets enough flavor.

3. Let it rest: By allowing meat and fish to rest for a while after baking or grilling, fewer juices will be released after cutting, which remain in your meat or fish. This gives so much more flavor.

4. Substitutes -

Feta: The real Feta cheese is of course the tastiest. Feta cheese comes from Greece and may be made from raw milk. So be careful when you are pregnant (always read the labels carefully). If you cannot get real Feta cheese, you can buy white cheese cubes in the supermarket. Less strong in taste, but still very delicious.
Lemon: You can also replace the lemon with lime or orange.
Courgette: If you don't have or don't like zucchini, try this recipe using eggplant.
Salmon: You can also use cod fillets instead of salmon. Any firm whitefish that does well on the grill.

5. Storage

In advance: The feta dressing can be made up to two days in advance and can be stored in the refrigerator covered with some plastic foil.
Refrigerator: The grilled salmon can be stored for up to two days covered with some plastic foil.

Nutrition

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