Easy Campfire Grilled Salmon and Zuchinni

While the charcoals are getting ready, gut and clean the salmon and cut into fillets size sections.  Pat dry. (Leave on the skin.) 1 pound of salmon.

Double the marinade sauce if you are cooking more fish.

Set aside fish aside while you prepare the marinade sauce.

Marinade Sauce:

Place all of the ingredients below into a plastic cup (that you can squish together and pour in a small stream) and mix together.

Finely chop up 2 green onions and 1.5 tablespoon of minced fresh parsley
¾ teaspoon of minced fresh rosemary
¼ teaspoon salt
dash of pepper
1/2 cup of vegetable
1/2 cup of fresh lemon juice

Lightly grease up the grill so the fish doesn’t stick to the grill with some vegetable oil.

Place the fillets on a paper plate and pour a small amount of the marinade sauce on both sides of the fillets.  Pour the excess back into the plastic cup to use to baste the fish while grilling it and to baste the zucchini. Place the salmon on the grill, skin side down, over medium coals. (If the coals are too hot, one side will be dried out, and the other side not cooked enough.)

Cook for about 15 to 20 minutes (total time) while basting occasionally about every 5 minutes to keep salmon fillets moist.  Fish is done when it flakes apart.  Use a flat metal spatula to remove the filets, so the fillets don’t fall apart.

While Salmon is grilling, cut the ends off of 4 zucchini’s (or how many you want to use). Then cut the zucchini’s in half. Pour a little marinade sauce on them, and place them on the grill.  Turn them at the same time you baste the salmon fillets. Cook zucchini about 10-15 minutes total time.