Grilled Salmon with Parsley Sauce: A Delightful Seafood Main Course
Category: Main Courses
Serves: 4
For an elegant yet approachable seafood dish, this Grilled Salmon with Parsley Sauce will impress your family or guests. The vibrant parsley sauce, coupled with tender zucchini and perfectly seared salmon, creates a harmonious blend of flavors that is both light and satisfying. This dish is perfect for a weekend dinner or special occasion, ensuring every bite is packed with freshness and zest.
Ingredients
For the Parsley Sauce
| Ingredient | Quantity |
|---|---|
| Fresh parsley leaves | 70 g |
| Shallots | 3 |
| Red chili pepper | 1 |
| Fresh lemon juice | 1 lemon |
| Extra virgin olive oil | 4 tbsp |
| Apple cider vinegar | 2 tbsp |
| Salt | To taste |
For the Zucchini Side
| Ingredient | Quantity |
| Zucchini | 600 g |
| Garlic cloves | 2 |
| Extra virgin olive oil | 4 tbsp |
| Salt | To taste |
| Black pepper | To taste |
For the Salmon
| Ingredient | Quantity |
| Salmon fillet | 800 g |
| Extra virgin olive oil (for grilling) | As needed |
| Salt | To taste |
| Black pepper | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Protein | 35 g |
| Carbohydrates | 8 g |
| Fats | 28 g |
| Fiber | 2 g |
| Vitamin C | ~30 mg |
| Omega-3 Fatty Acids | High |
Instructions
Step 1: Prepare the Parsley Sauce
- Chop the Ingredients: Finely chop the fresh parsley leaves using a sharp knife or pulse them in a food processor for a smoother texture. Mince the shallots and slice the red chili pepper into small pieces.
- Combine the Sauce: In a mixing bowl, combine the chopped parsley, shallots, and chili pepper. In a separate bowl, whisk together the olive oil, lemon juice, and apple cider vinegar. Gradually pour the liquid mixture into the chopped ingredients, stirring well to ensure even coating. Season with salt to taste. Cover and set aside.
Step 2: Cook the Zucchini
- Prepare the Garlic: Mince the garlic cloves or leave them whole if you prefer a milder flavor (you can remove them after cooking).
- Sauté the Zucchini: Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant. Toss in the zucchini, cut into thin slices or small cubes, and stir well to coat. Season with salt and black pepper.
- Cook Until Tender: Cover the skillet with a lid and cook over medium-high heat for about 8-10 minutes, stirring occasionally, until the zucchini becomes tender and slightly golden. Remove from heat and set aside.
Step 3: Grill the Salmon
- Prepare the Fillets: If you purchased a whole salmon fillet, cut it into 4 equal portions, each weighing approximately 200 g. Ensure the salmon skin is removed and the fillets are cleaned.
- Heat the Grill: Preheat a cast-iron grill pan over high heat until it’s smoking hot. Lightly grease the surface with olive oil to prevent sticking.
- Grill the Salmon: Place the salmon portions onto the hot grill. Sprinkle each piece with salt and black pepper. Cook for 3-4 minutes on each side, ensuring the fillets develop a golden crust and are cooked through but still moist inside.
Step 4: Assemble the Dish
- Plate the Salmon and Zucchini: Arrange a generous serving of sautéed zucchini on each plate, creating a bed for the salmon. Place a grilled salmon fillet on top.
- Drizzle the Sauce: Spoon the vibrant parsley sauce over the salmon, allowing some to cascade onto the zucchini.
- Serve Immediately: Garnish with additional parsley leaves or a lemon wedge for extra flair. Serve the dish warm and enjoy the medley of fresh, bright flavors!
This Grilled Salmon with Parsley Sauce recipe is both health-conscious and indulgent, embodying the perfect balance of nutrition and taste. Serve it alongside a crisp white wine or a simple green salad for a complete, unforgettable meal. Enjoy your culinary masterpiece!
