When you find yourself with a nice cut of seafood you’ll want to prepare it to bring out its best flavor and texture. For us, that means preparing fish on the Big Green Egg and so we adapted this recipe for our BGE. What I love about this recipe is that it is a perfect beginner’s recipe that teaches you how to grill a variety of vegetables on the Big Green Egg.
Our bounty of vegetables included roma tomatoes, red onions, zucchini and corn. After washing them all, half the tomatoes and zucchini lengthwise and the corn vertically. Cut the onions in quarters and leave the ends on, which helps to keep the onion layers from separating. Drizzle the vegetables with some olive oil, salt and pepper and toss to coat evenly. If they’re drenching in oil, you may want to pat them down a bit to avoid too many flames shooting up in the grill.
Set up your Big Green Egg for direct heat and let the temperature rise to 420F but keep the grid off to oil it just before putting all the goodies on. In the meantime we prepared a basil aioli by combining 3TBS mayonnaise with 1TBS basil pesto, a dash of lemon juice and some salt and pepper. So delicious y’all! Next, rinse your skinless salmon fillets and pat them dry before seasoning them with salt and pepper on both sides.
Once your Big Green Egg is at 420F, oil the grid, carefully place it in the Egg and place the corn on top of it. Give it about two minutes before turning it and placing the remaining vegetables and the salmon fillets onto the Big Green Egg grill. Cook everything for 3-5 minutes a side. You’ll want your salmon to reach an internal temperature of 145F. Once again the husband and I would be lost without our instant read thermometer, though you may be better than us at eyeballing when your fish is done. Let the fish rest under aluminum foil for about five minutes before serving it with the vegetables and the pesto aioli. Enjoy!
