Salmon in Cast Iron Griddle

Ingredients

• 1 Salmon fillet ? (8 to 12 ounces)
• 1 medium size Purple or Red Onion - chopped
• 4 small plum tomatoes - chopped
• 1 Green Bell Pepper ? chopped
• 1 can Mexi-Corn
• Char-Broil Pinch of Sizzle All-Purpose Seasoning
• Char-Broil Pinch of Sizzle Seafood Seasoning
• 2 tablespoons Dijon mustard
• 2 tablespoons sugar
• 1/4 cup white wine vinegar
• 1/4 cup extra virgin olive oil
• Fresh dill

Instructions

1. 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 Mexi-corn in a bowl and reserve.
2. 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.
3. Season the salmon with Char-Broil Seafood Seasoning.
4. Heat the Cast Iron Skillet (we used the Cast Iron Panini Press) on a grill with medium-high heat.
5. Place the salmon skin side up and cook until golden and a little crispy at the edges, 3-4 minutes.
6. 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 Char-Broil All Purpose Seasoning.
7. Continue to cook for 2-3 minutes stirring the vegetables occasionally.
8. Remove from grill and top with fresh dill.
9. Transfer the salmon to a serving plate, top with the vegetables, and cover with a liberal amount of the mustard dressing.