Fish

Salmon Steak with Grilled Vegetables

Name: Salmon Steak with Grilled Vegetables
Yield: 1
Ingredients: 6.63 oz (188 g) whole Atlantic salmon; 0.05 oz (1.5 g) fine salt; 0.04 oz (1 g) Mediterranean herb blend; 0.18 oz (5 g) lemon; 0.35 oz (10 g) extra-virgin olive oil; 1.45 oz (41 g) eggplant; 1.62 oz (46 g) zucchini; 1.13 oz (32 g) cherry tomatoes; 0.35 oz (10 g) fine salt; 0.11 oz (3 g) granulated sugar; 0.88 oz (25 g) fresh button mushrooms; 0.88 oz (25 g) garlic; 1.34 oz (38 g) sweet bell pepper; 0.53 oz (15 g) prepared balsamic vinaigrette; 0.35 oz (10 g) lemon; 0.07 oz (2 g) fresh thyme; 0.07 oz (2 g) balsamic glaze; 0.71 oz (20 g) cherry tomatoes; 0.07 oz (2 g) fresh basil; 1.06 oz (30 g) iceberg lettuce

Ingredients, directions, and nutrition — adapted for your kitchen.

Jump to Recipe ↓

Salmon Steak with Grilled Vegetables — AI-generated serving illustration. About the images

Ingredients & directions

Servings

Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.

Ingredients

whole Atlantic salmon6.63 oz (188 g)
fine salt0.05 oz (1.5 g)
Mediterranean herb blend0.04 oz (1 g)
lemon0.18 oz (5 g)
extra-virgin olive oil0.35 oz (10 g)
eggplantGrilled vegetables1.45 oz (41 g)
zucchiniGrilled vegetables1.62 oz (46 g)
cherry tomatoesGrilled vegetables1.13 oz (32 g)
fine saltGrilled vegetables0.35 oz (10 g)
granulated sugarGrilled vegetables0.11 oz (3 g)
fresh button mushroomsGrilled vegetables0.88 oz (25 g)
garlicGrilled vegetables0.88 oz (25 g)
sweet bell pepperGrilled vegetables1.34 oz (38 g)
prepared balsamic vinaigretteGrilled vegetables0.53 oz (15 g)
lemonFor serving0.35 oz (10 g)
fresh thymeFor serving0.07 oz (2 g)
balsamic glazeFor serving0.07 oz (2 g)
cherry tomatoesFor serving0.71 oz (20 g)
fresh basilFor serving0.07 oz (2 g)
iceberg lettuceFor serving1.06 oz (30 g)

Directions

Scale the salmon, remove the head, tail, and fins, and cut into steaks; reserve the tail section for curing. Season with salt, drizzle with lemon juice and olive oil, and sprinkle with thyme and seasonings.
Cook to an internal temperature of 154°F (68°C).
Slice the vegetables, season with salt, a little sugar, and balsamic dressing, and grill.
Arrange the steak alongside the vegetables and garnish with the ingredients specified in the recipe.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.

Nutrition per original serving

351kcal

38.9 gProtein

17.1 gFat

10.2 gCarbs

Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.

This recipe is provided for personal use.

Ask about a restaurant license →