Grilled Ginger Salmon and Summer Vegetables with Idahoan Buttery & Herb Mashed Potatoes
INGREDIENTS
- 1-1/2 pounds salmon fillets
- lemon pepper to taste
- garlic powder to taste
- salt to taste
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup water
- 1/4 cup vegetable oil
- Idahoan Butter & Herb Mashed Potatoes, prepared to package instructions
- 1 zucchini, sliced into ½ inch rounds
- 1 yellow squash, sliced into ½ inch rounds
- 1 cup cherry tomatoes
- 1 red onion, quartered
- 1 orange bell pepper, sliced into ½ inch pieces
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 tablespoon freshly squeezed lemon juice
- optional - 1 tablespoon finely chopped parsley
INSTRUCTIONS
- Season salmon fillets with lemon pepper, garlic powder, and salt.
- In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat grill for medium heat.
- Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade.
- Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
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- Plate the salmon, veggies and potatoes. Enjoy!
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