Ingredients
1 pt. cherry tomatoes, halved
1 clove garlic, grated
kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil, plus more for drizzling
4 salmon steaks (1 1/2" to 2" thick)
3 green zucchini, thinly sliced on mandoline
3 yellow zucchini, thinly sliced on mandoline
1 eggplant, thinly sliced on mandoline
1/4 c. chopped fresh basil
Preparation
Step 1Preheat grill on medium-high. In a medium mixing bowl toss together cherry tomatoes, garlic, salt, pepper, and olive oil. Set aside.Step 2On a rimmed sheet pan season salmon, zucchini and eggplant with salt and pepper; drizzle with olive oil. Step 3Place salmon on grill and cook 4 to 5 minutes per side depending on thickness. Place zucchini and eggplant on grill without overlapping; cook 1 to 2 minutes per side. Place salmon and vegetables on a clean sheet pan after cooking.Step 4Serve salmon on bed of grilled vegetables. Mix basil with tomato salad and pour over the salmon steaks. Serve immediately.
