Smoky Salmon Bake

How 'bout this one tonight out on the "barbie":
(serves 8)

1 side of salmon (2&1/2-3 lbs.)
1 lb. baby red potatoes, sliced 1/4" thick
4 ears white* corn, cut into 2" thick rounds
2 lbs. cooked chorizo sausage links (about 6 oz.), halved lengthwise, then cut crosswise - 1/2" thick
3/4 cup dry white wine, such as sauvignon blanc
2 T. EVOO
1 t. smoked paprika
Sea* salt and Mrs. Dash's lemon pepper*
A couple of sprigs of fresh dill*
Chopped flat-leaf parsley
Lemon crowns

Preheat a grill to medium-high on one side; keep the other side unlit (or pile the coals on the bottom of just one side*). Stack three 2' long sheets of heavy-duty foil on top of each other, then fold up the edges to create 2" sides. Place the foil pan on the unlit side of the grill. Add the potatoes, corn and chorizo in an even layer. Add the wine. Cover the grill and cook for 10 mins. In a bowl, stir together the olive oil and smoked paprika. Season the salmon with the salt and lemon pepper. Using a spatula, put the potatoes, corn and chorizo to the sides of the foil pan. Place the salmon in the center, skin side down; brush with the paprika oil, and top with dill sprigs. Cover; grill until the salmon is opaque, about 25 mins. Transfer the salmon and vegetables to a platter. Spoon the juices over the fish. Sprinkle with parsley, and garnish platter with lemon crowns (one per person).

"We must be intentional about celebrating life and the goodness of God."

Have FUN in the SUN today!!

Love,

MM