Grilled Salmon with Zucchini

For Alex's birthday I decided on a whim to try the grilled zucchini at Ruby Tuesday's.  I don't even like zucchini unless cooked into zucchini bread so this was quite out of character.

It was awesome.

Ever since, I have wanted to try and replicate the awesomeness and with the help of our new grilling trays and this recipe from Williams-Sonoma I figured we were off to a great start!

Recipe: (with some adaptations for size and ingredients)
3 salmon fillets
salt and freshly ground pepper
thyme - I used dried
3 tsp. olive oil
1 zucchini, sliced
lemon wedges

Place the salmon on a plate and season with salt and pepper.  Sprinkle with half of the thyme and drizzle with 1 1/2 teaspoons of the olive oil.

Place the zucchini on a serving platter and season with salt and pepper.  Sprinkle with the rest of the thyme and drizzle with the remaining olive oil.

Cook both on the grill, starting with the zucchini, until the zucchini is browned and tender and the salmon is opaque and flakes easily.

Verdict:
Mmmmm.... mmmmmm.... Good!

The zucchini was slightly overcooked.  It took a looooooong time to get to 'almost done' then almost no time at all to get to 'overdone' but it was still delicious.  We would just watch the end of the cooking time a bit more closely in the future.

I had one more zucchini left, so the next night we tried it cut in spears to see if that made a difference in the taste.  Still good, but I liked the flavor of the slices better.... They were easier to get off the grill as spears, but I think more of the 'grilling flavor' was spread throughout the 'meat' of the zucchini in the smaller slices.

Still need to tweak the zucchini to get quite to the Ruby Tuesday's level of awesomeness.... But we never claimed to be chefs!