After a couple of days bouncing back and forth between a grill and a computer, I decided to do a very simple dinner.  This blogging sh*t is exhausting! Anyone who knows me can tell you I do not measure my food, I just go with whatever looks and smells right.  I have to stop and measure everything for you people and take pictures…jeez.  I guess I just do it because I wasn’t hugged enough as a child and now I need the attention of millions of people…like a stripper or Snookie.

Ok, so here is the deal with salmon…it sticks on the iron grates like really strong adhesive stuff.  I suck at similes, whatever.  Anyway, a simple weeknight salmon should be cooked in tin foil to keep it from sticking to the grill and to keep it moist.

Salmon is already delicious, so the only thing you need to make it great is a teaspoon of coconut oil, salt and pepper, dill, and garlic.  Bam, you’re done, stick it in the fridge until you are ready to cook it.

Kirk likes salmon too, so make extra!

Isn’t he effing adorable? Ok…focus Michelle.  Next you want to slice your butternut squash, but you want to cut it into round slices instead of slicing it lengthwise like you normally would.  When you get down to the end with the seeds just scoop them out with a spoon.

Anyone who has ever carved a pumpkin knows how to do this

Then cut into slices…duh.  Here is where I screwed up, I cut those pieces in into little half moons…don’t do this, they will fall through your grill grates.  Ready for your marinade?

• 1/2 cup olive oil
• 1/2 cup vinegar
• 2 cloves minced garlic, I did mine in a Garlic Zoom
• 1t paprika
• 1t cumin
• salt and pepper

Mix all that together and let it marinate for a few hours, or overnight.

Once you get a dual zone fire going in your grill you can throw everything on for about 5 minutes per side.  I hope I don’t have to explain common sense here…but I suppose I should so no one gives me grief about how they burnt theirs.  If it is cooking too fast move it off to the side of the heat, that is the purpose of a dual zone fire, to have two different temperatures. Hot side for grill marks, low side for cooking.

I pulled the fish off first after about 8-10 minutes and moved the squash around until I got the right amount of grill marks + tenderness, which was about an extra 5 minutes.

I also had two tomatoes, an onion, and two peppers lying around so I decided to make a fire roasted salsa.  I dunked them in the squash marinade, put them on the grill until they had a slight char, then pulsed them in my Ninja. This is not imperative to the result of the salmon, I just had the time and ingredients…so why the hell not.

The finished product was simple, yet full of flavor

And for dessert?

Brownies of course!!!