Ingredients:
Salmon and Squash:
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4 6 oz Fillets of Salmon, skin removed
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2 Zucchini, cut into quarters
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2 Summer Squash, cut into quarters
Glaze:
Directions:
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Pat fish dry and season each fillet with 1 Tbsp rub and ½ Tbsp olive oil. Let marinade for 10 minutes up to 1 hour.
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Season zucchini and squash with remaining 2 Tbsp olive oil and sea salt.
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Meanwhile to make the glaze in a small pot over medium heat melt the butter. Add the remaining glaze ingredients and stir until well combined.
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Heat grill to 500F. Add zucchini and squash to grill and cook until tender and grill marks appear, about 5-6 minutes per side.
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Add fish to grill and brush with glaze. Cook for 3 minutes then flip and brush the other side with glaze. Cook another 3-4 minutes or until you’ve reached your desired doneness.
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Serve immediately and enjoy!