Has anyone else tried grilling carrots? Sooo good, sweet & savory!
Did I mention how much I love my @greenmountaingrills pellet grill?! ❤️
Grilled wild caught salmon on a bed of pearl couscous & grilled veggies tossed with a ginger honey lime liquid aminos dressing
Recipe:
Ingredients:
– wild caught salmon filets (skin on)
– carrots
– zucchini
– yellow squash
– corn on the cob
– red onion
– fresh parsley
– @bobsredmill Tri-color Pearl couscous
– EVOO
– kosher/sea salt
– cracked black pepper
– paprika (optional)
Dressing:
I was generous with the dressing so it coated the couscous too.
– lemon infused avocado oil – 3.5 TBSPS
– 1 small lime
– Sweet & Tangy rice vinegar – 2 TBSPS
– @braggs liquid aminos (you can use soy sauce too) – 2 TBSPS
– @mailleus Dijon Original mustard – 1 tsp
– raw honey – 1-1.5 TBSPS to taste
– chives
– ginger – grated 1-2 tsp to taste
– kosher/sea salt
– black pepper
On my Green Mountain pellet grill, I cooked all at 425.
Clean veggies. Slice the zucchini & yellow squash into long 1/2” slices. Brush with EVOO. Peel & cut carrots length wise into 1/3 – 1/4 if large (if small, 1/2 them/leave whole). Toss with a little EVOO. Husk the corn, brush with EVOO.
I did not season my veggies because I wanted to be able to control the saltiness level exactly with the dressing.
I grilled the zucchini & yellow squash 1st (3-4 mins/ side). Then the carrots (7-8 mins/ side) until they get a nice char & start softening but not mushy!
Corn went on last since I could also cook the salmon at same time. Rotate your corn until nice & tender with a little char (~15 mins).
While the veggies are going, get the salmon filets ready. Pat dry, brush with EVOO & season. Cook skin side down for ~ 6-8 mins until internal temp 135.
Cook couscous per instructions. Toast 1st for more nuttiness.
Whisk together the dressing ahead so flavors have the chance to blend.
Cut grilled veggies into 1/2-3/4” pieces, shave the corn off the cob, chop red onion & parsley. Toss all with the dressing.
Plate. Temp of dish when served should be mildly warm, not hot.
Enjoy!
#inthekitchenwithnora
