Grilled Vegetables and Salmon Salad

•  8 oz button mushrooms sliced
• 1 large red onion thin sliced
• 1 medium zucchini cut on the bias
• 1 red bell pepper, cut into strips
• 1/4 tsp oregano
• 2-3 tbsp EVOO
• 1 tsp red wine vinegar
• Salt and pepper to taste

Toss veggies in a bowl with the dressing and place on a griddle to cook, flipping as needed

For the Salmon:

• 1/2 stick melted butter
• 2 tbsp dijon mustard
• 2 tsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1/4 cup maple syrup

1. Whisk together.
2. Pour over 4, 4 oz salmon filets (skin on or off, your choice, but if you leave it on, spend extra time letting it  crisp)
3. Push veggies aside on the griddle and add salmon, skin down or flat down. 
4. Once crusted, flip and cook a minute or two more, but do not overcook
5. Serve the salmon over the veggies