: 15 minutes – Cooking Time : 15 minutes Serves : 4
4 x 8oz Sockeye Salmon steaks
2 each medium yellow and green zucchini
2 medium long eggplants
8 medium baby carrots
8 medium cherry tomatoes
2 teaspoons fresh finely chopped herbs (parsley, thyme, rosemary)
1 teaspoon fresh finely chopped garlic
2 tablespoons olive oil
Coarse salt for seasoning
Fresh ground pepper
1 fresh lemon, wedged
Slice all the vegetables diagonally. Season the vegetables and salmon with coarse salt, pepper, herbs and garlic and drizzle with olive oil.
Preheat the barbeque to medium-high, grill the vegetables until tender about 8 minutes, remove and keep warm. Wipe down the grill to remove any vegetable remnants and use cooking spray or olive oil to grease the grill. Place the salmon on the grill for 6-8 minutes per side or until cooked.
Place the vegetables on serving plates and place the grilled salmon on top. Add a dash of garlic butter for garnish and lemon wedge.
Chef Honore Gbedze