This recipe is such a simple way to bring out the naturally delicious, bold flavors of Copper River Salmon. I love grilled veggies, and they pair well with the subtly sweet flavor of the fish.
Ingredients
Grilled Salmon
4 Sena Sea Salmon portions (6oz), or 1 fillet (thawed)
2 Tablespoons salt
2 Tablespoons brown sugar
Salt and pepper to taste
Grilled veggies
1 onion, cut in large rings
1 Red, Yellow, and Orange Pepper, cut in large rings*
2 Tablespoons olive oil
1 Tablespoon sesame oil (optional)
Salt and pepper to taste
*Any seasonal veggies will work great, just cut large enough so they don't fall through the grill
Directions
Combine salt and brown sugar in small bowl, stir well and set aside.
Rinse Salmon under cold water; pat dry with paper towel.
Coat Salmon with salt and sugar mixture. Let sit for 20-30 min.
While the salmon is marinating, cut and season the veggies.
Rinse salt and sugar off fish completely under cold water.
Salt and pepper to taste.
Brown veggies first, then move to indirect heat to make room for the fish.
Place flesh side down on hot barbecue, cover and cook for 5-7 min.
Gently flip, cover and cook for another 5-7 min.
Enjoy!
Eat fish and be happy,
- Sena C Wheeler
www.senasea.com
Sena holds degrees in nutrition and food science in addition to being a Mom, foodie, and third generation fisherman's wife. Visit her at SenaSea.com where she blogs about family, fish and food. 
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