Pico de Gallo Salmon and Grilled Zucchini

Pico de Gallo Salmon and Grilled Zucchini with Onions

We grill salmon and veggies on a regular basis, especially with the warm weather. But when Mark Bitten posted a recipe for Grilled Salmon with Salsa Fresca, the idea of pairing the two flavors seemed like a really – really – good idea.

We were overheated and tired from a full day on Saturday, so we decided to go super simple and fresh. I sliced some zucchini lengthwise, and rubbed them with olive oil, salt and pepper. The salmon got put on the grill bare naked, and I sliced up an onion to saute in our new favorite technique – a tinfoil pan over the grill. Josh put some soaked hickory chips over the charcoal, and that gave the food an amazing smoked flavor. One of our neighbors even wandered over to see what we were up to… it’s that good.

Grilling Dinner

While the dinner was on the grill, I made the pico – just chopped up some tomatoes, onion, jalapeno, squeezed in a bit of lime juice, fresh cilantro, and some coarse salt. Let it sit about 15-30 minutes so the flavors can soak up together.

Homemade Pico de Gallo

Once everything was ready, we dished up and spooned the pico over the salmon. It was an amazing meal, and I’m sure we’ll make it again very soon.

Finished Dinner!

Tags: Fish, Grilling, Mexican, Salmon

This entry was posted on August 17th, 2008 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response or Trackback from your own site.