Grilled Salmon w/Summer Veggies

1lb. Salmon Fillet, pinbones removed, skin intact
Sea salt
1 clove garlic
1 yellow sweet onion
2 T. extra virgin olive oil
2 medium zucchini
2 medium yellow squash
2 medium tomatoes or 2c. cherry tomatoes
1 fresh pineapple, cut into chunks (don't use the canned stuff, it will fall apart on the grill)
Several small wooden kebab skewers
Aluminum foil


Mustard sauce for salmon (optional)

2 T. yellow mustard
2 T. Dijon mustard
2 T. Honey
1 T. Brown Sugar
1 t. lemon juice

Blend and heat in microwave 30 seconds to dissolve sugar. Serve over salmon.

� Place skewers in shallow dish of water to soak (if they are wet when you put them on the grill, they won�t catch on fire). Cut Zucchini, squash, tomatoes and � of the onion into � inch chunks and marinate in Italian salad dressing. Mince garlic and remaining onion.
� Salt salmon lightly with sea salt. Place in center of aluminum foil, skin side down.
� Sautee garlic and minced onion in olive oil till it begins to brown. Spread like a paste over the salmon. Close foil loosely around fish (allow room for air to circulate within the foil pouch). Place in refrigerator.
� If using a charcoal grill, light it now.
� Put vegetables and pineapple on skewers, alternating as you go.
� When charcoal is ready (hot and with a layer of white ash coating it), push most of it to one side of the grill, leaving only a few pieces scattered under the other side. Place the salmon packet on the side with just a few charcoal briquettes, Lay the skewered vegetables along the other side of the grill and close the lid. In about five minutes, check the vegetables, if they have started to brown, turn them over. Grill to desired doneness.
� The salmon should be done in 15 to 20 minutes. Open the foil packet, and slide a spatula between the skin and the meat of the fish. The meat will lift right off. Serves 6.



Number of Servings: 6

Recipe submitted by SparkPeople user KRIKKIT7.