Grilled Organic Salmon & Zucchini with Lemon Thyme

Succulent, moist and enormously flavourful, Salmon is also one of the most nutrient rich and versatile fish around. It's also one of the healthiest. Low in saturated fat and calories, but high in protein and heart healthy omega-3 fatty acids, Salmon is a near perfect food — in my mind anyway. One of my favourite marinades features pure Canadian maple syrup, a natural sweetener that is more nutritious and healthier than sugar, plus Tamari soy sauce, which has a richer, smoother, more complex flavour than ordinary soy sauce, and fragrant nutty sesame oil. Grilled outdoors with sliced zucchini, the salmon is lovely garnished with a flurry of fresh flowering lemon thyme.



Grilled Organic Salmon & Zucchini with Lemon Thyme
Serves 2

2 6-oz salmon fillets, preferably with skin on
2 tbsp Canadian maple syrup
1 tbsp Tamari soy sauce 
1 tsp sesame oil
1 zucchini, trimmed and cut into 1/4-inch diagonal slices
Maldon salt and fresh ground black pepper
Fresh flowering lemon thyme, for garnish


Combine the maple syrup, soy sauce and sesame oil in a small baking dish, then add the salmon, turning it well in the marinade, leaving it skin side up. Cover with plastic wrap and refrigerate for at least 1 hour. 

About 15 minutes before you’re ready to grill, remove the salmon from the fridge to let it come to room temperature. Lay the zucchini on plate and drizzle with a little olive oil and season with Kosher salt and fresh ground black pepper. 

To grill the salmon outdoors, preheat the barbecue to medium-high and cook the salmon, skin side up for 5-6 minutes, then flip it over skin side down and continue to cook for another 5-6 minutes until it's just cooked through, or to your preference. While the salmon is resting, add the zucchini to the grill and cook 3-4 minutes each side. To serve, transfer the salmon and zucchini to warmed dinner plates, and garnish with fresh flowering lemon thyme.