Recipe Collection by the 61st Street Farmers Market
Quick Cured Salmon, Grilled Squash & Seasonal Salad
Recipe created by Elizabeth Gartelos Morris of Meze Table
Ingredients:
2-4 Salmon Portions
Zest of 1-2 lemons
1/2 cup kosher salt
1/2 cup sugar
4-8 sprigs Oregano or other fresh herb
2 large squash (zucchini & yellow)
Olive oil
Vinegar or Lemon Juice
Kosher Salt
Black Pepper
Seasonal Salad Ingredients:
Corn, Tomatoes, Bell Pepper or Hot Peppers, Green onions, and Parsley Or Cilantro
The Night Before:
Mix the salt, sugar, lemon zest, and herbs together well. Generously coat the salmon on both sides, making sure to cover the flesh with the rub. Cover well and refrigerate overnight or up to 24 Hours.
If using corn, soak with husk on, in water overnight.
To Serve:
Slice the zucchini on the bias or lengthwise in 1/4” slices. Toss with olive oil, salt & pepper. Set aside.
Dice fresh salad ingredients into small pieces, set aside.
If using corn, place it on the grill asap with husk on.
Remove the salmon from the refrigerator. Take the filets and lightly shake to remove excess liquid or remaining salt. DO NOT RINSE.
Place salmon skin side down on the grill and cook for 4-7 minutes. Remove salmon to cool area of grill and tent with foil or cover with heat proof lid for 4 min more. Remove and rest for 5 min.
Place zucchini slices on grill and cook until the squash is tender and has grill marks on both sides.
Remove the corn, & remove husk. When cool enough to handle cut the corn from the cob.
Mix 3 parts vinegar and 2 parts oil, salt, pepper, and any chopped fresh herbs together and whisk/shake vigorously.
Add salad ingredients and toss gently
To Plate:
Arrange the grilled squash on plate or platter so it’s makes a flat bed for the salmon. Place the salmon on the squash. Garnish the salmon generously with the salad.
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