BBQ · dairy free · egg-free · Fish / Seafood · Gluten Free · lunch · vegetable

Asian Inspired Grilled Squash With Sesame Salmon

This asian inspired dish is perfect for a beautiful fall day.  It enables you to take full advantage of squash season, yet still light enough for the warm weather, taking full advantage of BBQ season.  Uncomplicated, the squash can be prepared in advance and just reheated gently as the fish takes no time at all, making it a perfect meal to serve to guests since very little babysitting of the BBQ is required.  The salmon can easily be substituted with any type of fish, give it a try with swordfish, snapper, mahi mahi or tuna (make sure you do not overcook your tuna).  Your cooking time will vary but you can use the same technique.

Start by tossing the squash and onions with the remaining ingredients (this step can even be done a day in advance). Place squash on a metal sheet pan that will fit on one side of your grill or double up two sheets of aluminium to make one of the perfect size. Preheat one side of the grill on medium to high heat and leave the other side off.  Once the grill is ready, place the pan on the side that is off and take the squash and place on the heated side in order to put beautiful char marks on all sides and place it back in the pan.  Continue cooking on indirect heat until squash is tender, turning once in while. If you keep your grill at 425°F, it should take about 45 minutes depending on size of your squash.

For the salmon, just rub the ingredients gently on the flesh side. If you are planning on letting it marinate, simply omit the salt and sprinkle on when you are ready to cook it. Once your squash is cooked, place the fish on the grill, heated side and lower it to medium heat. You can either use the foil to cook the fish or if you have a Cookina sheet it works as well.  (By using the foil, the skin will stick to it while cooking and so as you are about to serve, you can simply lift off a portion on a wide spatula and the skin will remain on the foil leaving you with a beautiful piece.  The Cookina sheet will give you a nice cripsy skin. The choice is yours. )

Serve with a sprinkle of fresh green onions, cilantro and siracha and lime mayonnaise.

Ingredients for the squash:

  • 1 acorn squash cut into big chunks or any other squash
  • 1 large onion cut in quarters
  • 2 inch piece of ginger minced
  • 2 tbsp of sesame oil
  • 2 tbsp of canola oil
  • 1 tbsp of rice wine vinegar
  • Zest and juice of 1 lime
  • 1/2 tsp of salt
  • 1/2 tsp of ground coriander

For the salmon:

  • 1 tbsp of sesame oil
  • 1 tbsp of sesame seeds
  • 1 green onion cut into big chunks
  • Zest of 1 lime
  • 1/2 tsp of salt

For the garnish:

  • Cilantro leaves
  • Green onions minced
  • Lime wedges
  • A sprinkle of sesame seeds
  • Siracha and lime mayonnaise:
    • 1/2 cup of mayonnaise or egg-free vegenaise
    • zest and juice of 1 lime
    • 1/2 tsp of Siracha (feel free to add more if you like it spicy

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