I usually grill once a week- but fish never makes an appearance on grill night! I wasn’t sure how I would feel about skipping our weekly grilled chicken, but let’s just say, I think I’ll be doing it again. This dish is beautiful, simple to prepare, and filled with good-for-you-food. Let’s grill!
As I don’t have a pareve BBQ grill, I need to use a grill pan when I want to grill fish. If you can grill it outside, though, do it! It’s more convenient to have all of your dinner components grilling in the same place. Having said that, this was one of my family’s favorite salmon recipes ever- so don’t skip it because you need to use a grill pan!
Season each salmon filet with one teasooon olive oil and one teaspoon seasoning.
Grill each fillet for about four minutes total. For my first batch, I flipped each fillet after about three minutes of cooking and then cooked for an additional minute or so. For my second batch, the pan is much hotter and already charred, so the bottom of the fish can get burnt more quickly-therefore, I flip at about two minutes.
While the salmon is grilling, whisk together the red wine vinegar, honey, and mustard. Immediately after it is grilled, use a pastry brush to glaze both sides of the fish. You can glaze the salmon a few times before serving, but once is fine too.
Keep in mind that if your fish is at all frozen, it will not grill as quickly or evenly- I highly recommend waiting until it is completely thawed to grill. If it is not thawed, I would recommend grilling until the outside is crispy and then baking, covered, until the fish is cooked through.
Drizzle all vegetables with olive oil, and season with freshly ground garlic salt.
Wrap the sweet potatoes, onion, and garlic in silver foil and place them on the top shelf of your grill about one hour before you begin grilling your other veggies. Take them off once they are soft to the touch- they should take about one and a half to two hours, depending on how hot your grill is. Flip them halfway to avoid burning. If you don’t have enough room for them all, you can just put the sweet potatoes up on your shelf in advance and grill the onion and garlic in silver foil over direct heat as you grill your other veggies.
For the peppers, grill about two to three minutes per side, flipping once charred.
For the zucchini, grill about 10 minutes total, flipping once charred.
For the tomatoes, grill about three minutes, or until slightly charred and soft.
For the corn, grill about 15 minutes, continuously turning to prevent burning.
For the plums, grill about three minutes on the first side, then one minute on the second side.
For the peaches, grill about four minutes on the first side, then two minutes on the second side.
For the lemons, grill, cut side down, until charred, about six minutes.
If you’d like to get a little fancy, roll some of the corn in a mixture of teriyaki sauce and honey, then in sesame seeds. I love how this adds another dimension to the grill board, and you can feel free to experiment with other combinations as well. Honey+mustard+pretzel crumbs sounds good to me!
Start from the outer layer of your dish, and arrange your vegetables in a circular motion until you reach the center. You can leave some space empty, because your salmon will be there to cover it. Leave the tomatoes until the end, as those will be used for garnish.
Arrange your salmon on top of the bed of fruits and vegetables, and then garnish with the grilled tomatoes and lemons. I took the tomatoes off of one of my vines and left them on one- but feel free to get creative and do whatever you feel looks best. You can definitely grill other vegetables if you’d like- large tomatoes, carrots, yellow squash, and pineapple would be delicious grilled, too!