Grilled Salmon and Vegetables

By daviddsg

Ingredients

• 1 medium size Purple or Red Onion – chopped
• 4 small plum tomatoes – chopped
• 1 Green Bell Pepper – chopped
• 2 cups Mexi-Corn (approximately 1 can)
• 1 Salmon fillet – (8 to 12 ounces)
• Char-Broil Pinch of Sizzle Seafood Seasoning
• Char-Broil Pinch of Sizzle All-Purpose Seasoning
• 2 tablespoons Dijon mustard
• 2 tablespoons sugar
• 1/4 cup white wine vinegar
• 1/4 cup extra virgin olive oil
• Fresh dill

Details

Adapted from charbroil.com

Preparation

Step 1

On a cutting board, dice the Red Onion into quarter-inch pieces. Seed and dice the tomatoes and bell pepper into quarter-inch pieces. Combine the onion, tomatoes, bell pepper and the Mexi-corn in a bowl and reserve. 
In a small bowl, whisk together the mustard, sugar and white wine vinegar and put aside. Stream in the olive oil while continuing to whisk. Season the salmon with Char-Broil Seafood Seasoning. Heat the Cast Iron Skillet on a grill with medium-high heat. Place the salmon flesh side down and cook until golden and a little crispy at the edges, 3-4 minutes. Flip and cook for 2 minutes more for a pink center, or 4 minutes for opaque fish.
 Pour in the vegetables around the salmon and sprinkle the vegetables with Char-Broil All Purpose Seasoning. Continue to cook for 2-3 minutes stirring the vegetables occasionally. Remove from grill and top with fresh dill. Transfer the salmon to dinner or serving plates; top with the vegetables and cover with a liberal amount of the mustard dressing.