Grilled Salmon and Veggie Tacos

  • 4 tsp. spicy/smoky seasoning, divided (I used a spicy poultry seasoning from Weber
  • 4 skin on salmon fillets
  • 1 yellow summer squash, halved and sliced
  • 1 green pepper, seeded and cut into strips
  • 1 small onion, coarsely chopped
  • 2 T. olive oil

Using half of the seasoning of your choice, rub the salmon fillets thoroughly on the non-skin side; set aside. Toss the remaining ingredients (including the other half of the seasoning) together to form an oiled, seasoned vegetable mix; set aside.

Prepare your grill to cook at medium-high heat. Place a cast iron griddle on the grill and let it heat along with the rest of the grill.

Place the salmon fillets on one side of the griddle and the vegetable mix on the other side of the griddle. Using a metal spatula, turn the vegetables frequently, allowing them to soften and crisp a bit along the edges. Remove the salmon and the vegetables to a serving platter. Using the side of the metal spatula, break the salmon into bite-sized pieces. Serve it all tucked inside your favorite tortillas. Use corn tortillas for a gluten free meal.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes

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