Salmon in a Cast Iron Griddle
FOR THE SALMON
- 2 8-ounce salmon fillets
- 1 medium purple or red onion, chopped
- 4 small plum tomatoes, chopped
- 1 green bell pepper, chopped
- 1 can Mexican corn
- all-purpose seasoning
- seafood seasoning
- 2 tablespoons dijon mustard
- 2 tablespoons sugar
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- fresh dill
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 Mexican 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 seafood seasoning.
Heat the Cast Iron Skillet on a grill with medium-high heat.
Place the salmon skin side up 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 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 a serving plate, top with the vegetables, and cover with a liberal amount of the mustard dressing.
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