I’m having a blog-life crisis… I’ve always been 100% concentrated on coming up with simple paleo recipes that are usually very easy to do but I’ve grown a little bored with it. I’ve learned a lot lately about pairing and how everything is on the plate for a reason so I want to start posting entire meals and hopefully you can trust my own palette enough to know that I think these things belong together and you’ll probably enjoy it.
How to impress your summer guests? Let’s start with this amazing grill meal that can be entirely prepared in advance so you actually have time to socialize while hosting.
Mise en Place
Quantities will vary based on number of dishes, this is for 1 serving. Begin marinating 6 to 24 hours prior.
Cutting Board, chopping knife and vegetable peeler
Sealable Sandwich Bags
Barbecue preheated to 400F
1/2 cup olive oil
1 tbsp coconut oil
2 tbsp chopped walnuts
1 tsp salt
1 tsp dill
1 cup fresh basil leaves
3 garlic cloves
Fresh chives for garnish
Wash salmon fillets and then place in sandwich bag. Add 1 tbsp olive oil. Peel one entire lemon with a vegetable peeler and add peels to sandwich bag. Sprinkle 1 tbsp of dill and 1/2 tsp of sea salt into the bag. Add one clove of garlic. Massage to mix all ingredients in the bag and refrigerate to marinate 6-24 hours.
When the salmon is marinated, remove from bag and pick off the remaining peels and place on hot grill until fully cooked.
Slice Zucchini diagonally and lightly salt. Store sliced until ready to grill. Place directly onto grill.
Cut the nubs from the lemon and then cut in half and remove any visible seeds. Lightly salt and place face down on grill and rotate 90 degrees to create grill marks.
In a food processor combine the juice of your fully peeled lemon, basil leaves, 2 garlic cloves, olive oil, walnuts and remaining salt. When the zucchini is fully cooked, spoon the sauce onto the zucchini. Extra sauce pairs very well with the salmon as well. Garnish with chives.
Roasted lemon halves are for squeezing over everything.