Grape Relish Grilled Salmon with Stuffed Zucchini and Lemon Squares

Surprisingly, or perhaps it really shouldn't be, grilled salmon pairs very well with grapes. I have to admit I wouldn't have thought of the combination on my own, but after seeing it listed in a recipe I was curious to test it out and see how it tasted. Turns out, it tastes quite yummy! The crisp, spring grapes complement the rich texture of the salmon, imparting a sweetness without overwhelming the natural taste of the fish. It's light and refreshing while providing a unique and delicious main dish.

To go with the salmon, I used some fresh farmer's market zucchini, stuffed with some artichokes and a bit of panko and cheese for a perfect combination. It's healthy and filling all at once. And, of course, it led up to the dessert: lemon squares. One of the ultimate summer delights, I lightened up the recipe (although it's still a far cry from being healthy) so that you can eat a square without too much guilt. And lemon really is one of the perfect summer treats.

Difficulty: easy-medium
Time: 2 hr
Cost: $15.63



Lemon Squares
Time: 1 hr

Ingredients:
1 cup sugar
3 tbsp butter, softened
1 cup and 3 tbsp flour
3 eggs
2 tsp lemon rind
1/3 c lemon juice
1/2 tsp baking powder

Get your oven pre-heating to 350 degrees. (Note: this is great since the zucchini require the same temperature.)

Put the butter and 1/4 c of sugar into a bowl. Beat at medium speed with a mixer until it's creamy. Measure out 1 cup of flour and slowly add it to the sugar-butter mixture, just a couple tablespoons at a time, beating the entire time at a medium-low speed. Continue until the full cup of flour is used. At this point the mixture should be fairly crumbly.

Grease a 9x9 glass baking dish and pour the crumb mixture into the glass dish. Spread evenly and press down firmly to create an even crust. Bake for 15 minutes, then remove and let the crust cool on a metal cooling rack.

Now it's time to make the filling as the crust bakes. Crack the eggs into a bowl and beat at medium speed just until foamy. (Do not over-beat.) Add the remaining sugar (3/4 c) along with lemon rind, lemon juice, baking powder, and the remaining 3 tbsp of flour. Beat at medium until everything is evenly blended and mixed. Finally, pour the mixture onto the crust and spread evenly.

Bake for 20-25 minutes, or until the mixture is just about set. Cool and enjoy.

Servings: 9
Serving size: 3x3 square
Nutrition: calories 181; carbs 32g; fat 5g; protein 3g; sodium 46mg; iron 4mg

Stuffed Zucchini
Time: 1 hr 30 min

Ingredients:
3 zucchini
1 tsp black pepper
2 tsp olive oil
1 c onion, diced
1 tsp Thyme, dried
3 garlic cloves, minced
1 jar artichoke hearts, quartered
1/4 c white wine
1 tsp basil, dried
1 tsp lemon rind, grated
1/2 c panko
3 tbsp parmesan, grated

Slice the zucchini in half, lengthwise. Using a small knife and a spoon, remove the pulp on the inside, leaving a solid 1/4" thick shell, however. Place the pulp to the side for now. Grease a cookie sheet with cooking spray and place the 6 zucchini shells on the sheet, cut sides up so they are all like boats. Sprinkle half the black pepper evenly over the zucchini. At this point, also get your oven pre-heating to 350 degrees.

Heat a large pan over medium heat. Add the olive oil, swirling to coat. When the oil is hot, add the zucchini pulp you had cut out before and the onion. Saute for 5-6 minutes, stirring occasionally to keep from burning. The ingredients should be softening by now.

Add the Thyme, garlic cloves, artichoke hearts, and remaining black pepper. Stir well and saute for another 1-2 minutes. Then add the white wine, letting the mixture simmer for one more minute.

Remove from the heat and let the mixture cool for a couple minutes. Pour into a bowl and add the basil, lemon rind, panko, and parmesan. Stir well and then stuff the zucchini with the mixture. It'll pile high, bubbling out of the shells, but that's okay. Once they are fully stuffed, bake for 45 minutes. The cheese should be lightly browned on top - perfect to enjoy!

Servings: 6
Serving size: 1/2 a zucchini, stuffed
Nutrition: calories 88; carbs 14g; fat 3g; protein 4g; sodium 160mg; iron 5mg

Grape Relish Grilled Salmon
Time: 25 min

Ingredients:
1 lb salmon
1 tsp black pepper
1 tsp olive oil
1/3 c leek, sliced
3 tbsp shallots, diced
3/4 c grapes, halved
1 tbsp red wine vinegar

Get your grill heating to medium-high. When it's hot, add the fish, skin-side down. Sprinkle the salmon evenly with the black pepper. Grill for about 1 minute, or until cooked to your desired degree.

While the salmon is grilling, you can prepare the relish. Heat a pan over medium-high heat. Add the olive oil, swirling to coat. When the oil is hot, add the leek and shallots. Saute for 4-5 minutes, or until they just start to wilt and soften. Add the grapes and red wine vinegar, stirring until mixed, and then immediately remove from the heat.

When the salmon is done, put on a plate. Pour the grape relish over the top before eating.

Servings: 3
Serving size: 5 oz salmon plus relish
Nutrition: calories 254; carbs 7g; fat 14g; protein 23g; sodium 74mg; iron 5mg