Grilled salmon and fingerling potatoes. Salmon is coated in a hibachi sauce and potatoes grilled with S&P and dry rosemary.
Salmon: cooked skin down on the grill, coated with olive oil and seasoned with salt and pepper. Left it on for about 12 minutes until the salmon flesh turned opaque pink and the internal heat thermometer read 160°F. The bottom was charred and added incredible flavor! Brush the salmon with sauce at the very end.
Fingerling potatoes: Par-boil halved potatoes for 10 minutes. Brush them with olive oil, salt, pepper and rosemary, and grill for 5 minutes. Repeat seasoning and grilling on second side.