This recipe was kindly sent in in by Steve Johnson from Southern California.
"We purchase a coupe of salmon fillets each week and enjoy them spiced with Scott's Santa Maria Seasoning, then grilled over charcoal and sage.
Ingredients:
Salmon Fillet
Scott's Santa Maria Seasoning
Sage
The Cook
Two hours before starting the charcoal, I collect a half-bucket of sage clippings and spray them with water (we live in Southern California, and five or six species of sage grow wild in our yard).
I liberally sprinkle the salmon filets with Scott's Santa Maria Seasoning, and lay out on a perforated baking sheet wiped with peanut or avocado oil.
Once the coals are glowing, I pour the water off the sage clippings, and sprinkle the clippings directly on top of the briquets. Once they start steaming and smoking, I place the sheet and salmon on the grill, and cover.
About 8 minutes later, the salmon is cooked through, a little crusty (yum!), and ready to bring to the table.
This preparation is extremely popular at our potluck dinners!