Spicy Sugar-Grilled Salmon & Zucchini Salad is a vibrant and flavour-packed dish that’s perfect for any meal. The salmon is coated in a sweet and spicy glaze, then grilled to perfection, delivering a smoky char with just the right amount of heat. Paired with a fresh and crisp zucchini salad, this dish offers a refreshing contrast of textures and flavours. Ideal for a healthy lunch or dinner, it combines the richness of salmon with the lightness of zucchini for a balanced, delicious meal that’s easy to prepare and full of bold flavours.
Ingredients List
4 salmon fillets
1 tbsp sugar
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/2 tsp chilli powder
Olive oil spray
2 zucchinis, sliced
1 yellow squash, sliced
1 tbsp olive oil (for grilling)
Salt and pepper, to taste
1 cup cooked green beans, halved
1/4 cup fresh mint, chopped
2 shallots, thinly sliced
2 tbsp dressing (optional, depending on preference)
Juice of 1 lemon
1 tbsp olive oil (for salad)
Steps
Preheat a barbecue grill or chargrill pan on medium-high. Combine sugar, cumin, paprika, salt and chilli in a small bowl. Spray salmon with olive oil. Sprinkle the flesh side of salmon with spice mixture.
To make salad, place zucchini and squash in a large bowl. Drizzle over half the oil. Season. Grill, turning halfway with a barbecue spatula, for 4 minutes or until charred and just tender. Transfer to a bowl.
Cook salmon, skin-side up first and turning halfway, for 4-5 minutes for medium or until cooked to your liking. Transfer to a plate.
Add beans, mint, shallot, dressing, lemon juice, and remaining oil to the bowl with zucchini and squash. Gently toss to combine. Divide salad and salmon among serving plates. Serve with lemon wedges.
