Ingredients
Equipment
Nutrition
Method
Begin by Marinating the Salmon
- Whisk together olive oil, soy sauce, dijon mustard, lime juice, and garlic.
- Pour mixture over the fillet of salmon in a shallow bowl, cover, and refrigerate for 1-2 hours before grilling.
Grilling the Vegetables
- Preheat the grill to approximately 350-400ºF.
- As the salmon marinades, prepare the vegetables for grilling. Combine red onion slices*, summer squash and zucchini (cut on the bias), and cherry tomatoes, olive oil, and spices in a large bowl tossing to coat evenly.
- Place the vegetables using tongs onto the preheated grill and cook until they begin to brown, 3-4 minutes per side.
- Remove the vegetables to a bowl, cover with foil and place in a warming oven or the upper rack of the grill to keep warm.
For the Ceviche-Style Salsa
- As the vegetables are grilling, use a medium-size bowl to combine the chopped tomatoes, chilies, red onion, cucumber, celery, jalapeno, ketchup, hot sauce, lime juice, salt, and chopped parsley. Stir gently to mix and refrigerate until needed.
- Before serving toss in one avocado, cut into chunks.
Grilling the Salmon
- Preheat gas grill to 400-425ºF.
- As the grill heats, remove the salmon from the refrigerator and let it rest at room temperature for about 30 minutes. This step will help the salmon to cook more evenly.
- Leaving the skin on, cut the salmon into serving size portions before grilling to make them easier to handle.
- Spray high-heat grilling spray on the grill grates before placing salmon on the grill.
- Place the skin side down first, cooking for 3-4 minutes on that side.
- Spray high-heat grilling spray onto the grill grate next to the salmon fillet portion. Gently, turn (almost rolling) the fillet to turn onto the sprayed grill and cook for about 1 minute more without moving.
- Fillets are done when the salmon turns dark pink.
To Serve
- Carefully peel the skin from each salmon filet and discard before plating.
- Arrange one portion of grilled vegetables and salmon on the plate. Top the salmon with the desired amount of ceviche-style salsa (don't forget to garnish with chopped fresh cilantro or parsley, a squeeze of lime juice), and enjoy!
Kitchen Notes
*Keep onion slices together for grilling by inserting a toothpick sideways through all the layers. Doing this will make it much easier for moving and flipping them on the grill.
More Options:
Substitute Chicken - This recipe works well for grilled chicken breast too! Grill the chicken to an internal temperature of 160ºF for perfectly moist grilled chicken breast meat.
Add Shrimp to the Ceviche-Style Salsa - Add pre-cooked shrimp to the ceviche-style salsa while it chills. Serve it up in parfait or martini glasses with corn tortilla chips on the side for a pre-dinner appetizer. Be sure to reserve approximately one cup of the saucy salsa for topping the portions of grilled salmon when serving.
To Add Shrimp You'll Need:
1-pound medium-size pre-cooked Shrimp.
Soak the shrimp in lemon-lime infused water with a little salt for 30 minutes.
Drain the shrimp well, then add to the ceviche-salsa mixture to marinate. Refrigerate at least 30 minutes or until needed; before serving toss in one avocado, cut into chunks.
Drain the shrimp well, then add to the ceviche-salsa mixture to marinate. Refrigerate at least 30 minutes or until needed; before serving toss in one avocado, cut into chunks.
Personal Notes
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