Rub with Love Salmon Rub Grilled Salmon with Lemon and Lime Zests
Makes 8 servings

Olive oil for brushing
About 5 tablespoons Rub with Love Salmon Rub
Eight 7-ounce salmon fillets, skin off
1 lime
1 lemon

Fire up the charcoal grill for medium-hot direct heat.
Lightly brush the salmon on both sides with oil. Generously coat the salmon fillets on both sides with the spice rub.

Grill the salmon over direct heat, covered, with the vents open. When the salmon is marked by the grill, use a spatula to flip the fish to the other side and finish cooking. Watch your salmon carefully while you are grilling to be sure the sugar in the rub doesn’t burn. Move the salmon to a cooler part of the grill if necessary. The time it will take to cook the salmon will vary depending on the heat of the grill and the thickness of your fillets, about 9 to 12 minutes total time.

When the salmon is cooked, remove the fillets from the grill and place them on a large platter. Using a microplane or other small grater, zest the lemon and the lime directly over the fillets. Serve.

Rub with Love Salmon Rubbed and Grilled Shrimp Skewers
Serves 4

20 large shrimp, shelled and deveined, tails on
Bamboo or metal skewers
Olive oil, as needed
2 tablespoons Rub with Love Salmon Rub
Blueberry Corn Relish (optional, see recipe below)

Fire up the grill for medium hot direct heat. Thread the shrimp 5 to a skewer. Brush the shrimp with olive oil and sprinkle with Salmon Rub on both sides. Allow the skewers to rest 5 minutes. Brush the grill grates with oil and grill the skewers, turning as needed, until cooked through and opaque, about 4 minutes. Remove from the grill and serve with Blueberry Corn Relish if desired.

Blueberry Corn Relish

For the vinaigrette:
2 teaspoons Champagne vinegar (or other mild vinegar)
1 teaspoon fresh lemon juice
2 teaspoons minced shallots
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

For the relish:
1 cup corn kernels, cut from the cob
5 cups loosely packed mache or arugula leaves, washed and dried
1 cup fresh blueberries
3 tablespoons mint leaves, torn into pieces
1 tablespoon thinly sliced chives

To make the vinaigrette, combine the vinegar, lemon juice and shallots in a small bowl. Whisk in the olive oil and season to taste with salt and pepper.
To make the relish, cook the corn in a small pot of salted water. Drain and immediately plunge the corn into ice water. Drain again. In a bowl, combine, the corn, arugula, blueberries, herbs, and enough vinaigrette to coat. Serve.