Ingredients
3 tablespoons mayonnaise
3 tablespoons Dijon or whole-grain mustard
1 tablespoon finely chopped fresh dill, plus fronds for garnish
1 1/2 pounds center-cut skinless salmon fillet
2 medium zucchini, trimmed and sliced lengthwise 1/4-inch thick
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
Ground pepper to taste
1 large red onion, cut into 1/4-inch-thick wedges
1 pint cherry tomatoes
Directions
Soak a cedar plank for 30 minutes to 1 hour (see Note).
Prepare grill for indirect grilling: preheat to High on one side, and leave the heat off on the other.
Combine mayonnaise, mustard and dill in a small bowl.
Remove the plank from the water and pat dry. Place the salmon, skinned-side down, on the plank. Spread the salmon with the mayonnaise mixture. Top with dill fronds, if desired.
Place the salmon on the plank on the side of the grill that’s turned off. Grill, with the lid closed, until the salmon begins to flake when tested with a fork, about 1 hour and 10 minutes. Remove the salmon and the plank; tent with foil to keep warm.
Turn all of the grill burners to medium-high heat.
Brush zucchini with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and pepper to taste. Toss tomatoes and onion with the remaining 1 tablespoon oil and 1/4 teaspoon salt and pepper to taste. Place the tomatoes and onion in a grill basket. Grill the tomatoes and onion, stirring occasionally, until the onion is softened and the tomatoes are starting to burst, 10 to 12 minutes. Grill the zucchini, turning once, until marked and tender, 2 to 3 minutes per side.
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