Dry-Cured Salmon w/ Grilled Squash & Zucchini

This recipe can be made a few hours in advance of company coming over and then thrown on a pre-heated grill for instant grillin love. Your friends and family will call you are a professional chef when they taste this fish. And you can just tell them "Yes...yes I am. Thanks for noticing.": 

Salmon: 

(1) Large fillet of salmon

3/4 cup of coarse sea-salt

1/2 cup of sugar

zest from (1) large lemon (save the actual lemon for the fish later)

a few fennel seeds to taste

Step 1:

Rinse and pat dry your salmon. Place fish on an appropriately sized pan and think about how good its gonna taste. Go ahead. Its okay to drool.

Step 2:

Combine all other ingredients in a medium bowl. Mix well and completely cover the fish with every bit of the sugar/salt mix. Its looks a little weird but trust me it will taste awesome later.

Step 3:

Cover tightly with plastic wrap and place in the fridge. Have a couple of beers because its still hot outside and wait for 2.5 to 3 hours.

Step 4:

Remove fish from fridge and rinse off all of the salt and sugar mix from the now dark fish flesh. It already looks good doesn't it? Either now or while your fish is in the fridge, pre-heat your grill to medium and throw the fish on for about 10-20 minutes, depending on thickness. Don't forget to brush some oil onto the grill before the fish so the fish don't stick. When you can easily flake away some meat from the fish with a fork, its done! Garnish with your left over lemon, cut into slices.

Veggies: 

 You'll need to cut up a couple of squash and zucchini into strips that are about an inch wide. You want them on the bigger side so they don't burn. Generously sprinkle salt and pepper on both sides of the veggies. Brush a half and half mixture of olive oil and toasted sesame oil over the veggies. Coat well. Place on your grill and grill for about 8-9 minutes per side, depending on the size of the pieces. Yummy Yummy.