Perfect for a nice summer night! If you don’t want to make the marinade, use a citrus vinaigrette salad dressing.
1/2 cup orange juice
4 Tablespoons lime juice
2 garlic cloves, crushed
2 teaspoons GF soy sauce
1 pound salmon filet
1 teaspoon each, fresh cilantro, mint and chives (chopped for garnish)
Mixed Grilled Vegetables
1 medium sized zucchini, diced
1/2 red onion, diced
1/2 red pepper, diced
1 cup broccoli florets
3 Tablespoons olive oil
small handful of fresh cilantro, mint and chives, chopped
salt and pepper to taste
In advance, mix citrus juices, garlic and soy sauce, together in a bowl. Pour into a large ziploc bag with the salmon and refrigerate for 3-8 hours.
Turn grill on medium heat.
You can grill the veggies and fish at the same time so they are finished at the same time.
Toss vegetables with oil and salt and pepper. Place in a grill pan and grill over medium heat. Stir occasionally. When tender, approximately 10 minutes, add fresh herbs. Remove from heat.
Remove salmon from bag and allow excess liquid to drain off.
Take a 12″x12″ piece of aluminum foil and spray with non-stick spray. Place salmon on foil and place over medium heat for approximately 10 minutes, or until salmon is cooked through. Sprinkle herbs on top for garnish.
Serve with lime wedges.