Salmon rub:

1 teaspoon fennel
1 teaspoon kosher salt
1 teaspoon chili powder
½ teaspoon celery seed ground
½ teaspoon pepper ground
2 oz olive oil.

Mix all ingredients in bowl then place salmon in with marinade and let sit 1 hour before grilling.

The papardelle of squash; 1 green squash and 1 yellow squash sliced  thinly lengthwise on Chinese mandaline 1 plum tomato skins diced, basil thinly chopped, 1 teaspoon garlic chopped, 4 oz white wine, 1 tablespoon butter, .5 oz parmesan cheese, .5 teaspoon kosher salt.

In sauté pan on medium heat put 1 oz olive oil in pan then garlic. Saute till garlic toasts to a light brown color. Then place squash and tomatoes in pan. Cook squash for 3 minutes then add white wine. Cook wine til reduces by half then fold in butter, basil and finish with cheese and salt.

Artichoke tapenade; 2 marinated  long stem artichokes chopped small. Mix well set aside.

Cook salmon on grill till 140 degrees internal temperature. On plate place squash, then salmon, artichoke tapenade on top of salmon, garnish with chopped chives.

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