With the gardens, I’ve felt pulled in two different directions: fresh, easy meals, and preserving food for later.
We’ve had an abundance of squash and zucchini, though between the heat and the torrential rains, that’s slowed down a bit.
Teriyaki Salmon and Squash
For the first meal, I mixed 1/2 cup Trader Joes’ Soyaki sauce with some extra ginger and garlic (a teaspoon or two of each grated on a microplane), and lime juice. I divided it half, putting some in a bowl and some in a baggie. I marinated about 1.5 lbs. of salmon in the baggie for about an hour in the fridge.
In the meantime, I sliced two each largeish zucchini and yellow squash lengthwise into 1/2 inch wide strips. I mixed some hoisin sauce and sweet soy sauce into the Soyaki sauce to thicken it (just because I had them on hand–you totally could just use the Soyaki sauce, or mix in a little maple syrup and/or brown sugar). I lightly salted and peppered the squash.
I heated my cast-iron grill pan to medium-high on the stovetop, and grilled the squash first, brushing each side with some of the reserved marinade. for about 3-4 minutes on each side, rotating the slices half-way through to get hatch marks. I turned them when they looked a little bit transparent and were browned on the underside.
After the squash was done, I grilled the salmon, for about five minutes on the first side (again rotating them after a couple of minutes for hatch marks), and 3-4 on the second, brushing each side with the reserved mixture.
You can serve the salmon and squash slices as is, or cut them into cubes. I did it both ways as we ate it for three days in a row.