Apple Smoked Chipotle Orange-Lime Salmon - Wild Copper River & Zucchini Parmesan Bake

This evening I prepared Copper River Salmon again (I've been on a binge recently eating for both lunch and dinner). We grilled it on the Weber Jumbo Joe charcoal grill with chunks of apple wood on top of the hot coals. Apple wood produces a more mild flavored smoky flavor than the mesquite chips we've been using. I seasoned the salmon lightly with McCormicks Chipotle & Roasted Garlic seasoning, topped it with pats of Kerrygold butter, and then with alternating slices of orange and lime. I cooked it in a foil pouch left open on top so it would absorb the apple wood smoke flavor. We grilled it for about 12 minutes. It turned out good; the apple wood was much more delicate flavored than the mesquite. I've been eating leftover salmon cold for lunch and I noticed that the smokey flavor intensifies overnight and it's really, really good cold the next day.

For our side dish, I made an easy Zucchini Parmesan Bake. I sauteed diced Vidalia onion, zucchini, and fresh diced baby tomatoes in a skillet and then transferred it to a shallow casserole dish, topped it with Parmesan cheese and ran it under a broiler for about 5 minutes until browned. It was simple, fresh and delicious. I snapped a few photos below as well as included the easy recipe for the Zucchini Parmesan Bake. Enjoy!

Ready for the grill

Zucchini Parmesan Bake

Ingredients:

2 tablespoons olive oil
1/2 Vidalia onion, diced
4 medium zucchini, diced
1 cup diced grape or cherry tomatoes
1/4 cup grated Parmesan cheese

Directions:

In a 10-inch nonstick skillet, heat olive oil over medium-high heat. Add onions and cook about 5 minutes, or until softened. Add zucchini and continue cooking, stirring frequently until softened. Stir in diced tomatoes and cook until most of the juices have cooked off.

Transfer mixture to a greased shallow 1-1/2 quart casserole dish. Top with Parmesan cheese; broil under a hot broiler for about 5 minutes or until browned.