A Grilling Recipe for Early Fall
Super-healthy wild salmon and broccoli come together in a delicious grilled dish.
These healthy recipes are all created to pair with wine (which has 120 to 150 calories for a 5-ounce glass)—all for 600 calories or fewer.
Early fall is still a wonderful season for grilling, and it’s usually your last chance to cook fresh wild salmon. In this recipe, the salmon gets paired with broccoli, which is extra sweet in autumn; on the grill it becomes nicely charred on the outside but tender and juicy within.
When cooking the salmon, don’t worry if the skin sticks to the grill: Simply transfer the skinless fillet to your plate, then flip the skin and grill it until you have a delicious fish skin chip.
Related: Grilled Salmon Recipe
A zesty white wine with some texture works well with the fish and sweet-tangy-hot pickled peppers.
Grilled Salmon with Grilled Broccoli, Pickled Peppers and Pistachios
Total: 30 MIN
1 large head of broccoli, cut into large florets (about 3 cups)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons finely chopped Peppadew peppers (about 4 peppers)
2 tablespoons roughly chopped pistachios
2 tablespoons finely chopped parsley
1 tablespoon fresh lemon juice
Two 6-ounce skin-on salmon fillets
1. Light a grill, preparing it so one section grills over moderately high heat and the other section grills over moderately low.
2. In a bowl, toss the broccoli florets with 1 tablespoon of the olive oil and season with salt and pepper. Grill the broccoli on the hot section of the grill, turning occasionally, until nicely charred, about 4 minutes total. Move the broccoli to the cooler section of the grill and cook, turning occasionally, until tender, about 4 minutes longer.
3. Return the broccoli to the bowl. Add the peppers, pistachios, parsley and lemon juice and toss.
4. Rub the skin side of the salmon with 1 teaspoon of the olive oil; oil the grill grates. Add the fish to the grill and close the lid. Grill over moderately high heat until the skin is crisp and the fish is warm in the center, 6 to 8 minutes, depending on the thickness of the fillets. Transfer the fish to plates and serve with the grilled broccoli salad.
One serving 480 cal, 14 gm fat, 15 gm carb, 4 gm fiber, 10 gm protein.
Note If you don’t mind the extra calories, a little extra olive oil won’t hurt the broccoli salad.
Wine A concentrated, apple-y Pinot Blanc, such as 2012 Später-Veit.
Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.