Grilled Salmon with Grilled Sweet Potatoes

I don't know what the deal is but I am trying to inspire myself for dinners and am not having much luck.  I guess I really haven't gotten back in the true groove of things since we returned from vacation.  I promise to do better, soon, very soon!  Tonight I decided to do salmon on the grill.

Grilled Salmon
Take 2 filets of salmon (we have wild Alaskan Coho Salmon from SeaBear), drizzle with extra virgin olive oil, sprinkle with salt, pepper and I have a little of this herb mixture that is made for fish (contains: lemon peel, garlic, parsley, white pepper, chives, basil, cayenne).  Grill salmon over medium heat skin side up for 5 minutes, flip over and grill for 5 minutes.  Remove from heat.

Grilled Sweet Potatoes with Cinnamon Sugar
Take 1 Japanese sweet potato (Japanese Sweet Potatoes are purple on the outside and white on the inside.  They are not the orange color you associate with American sweet potatoes), slice super thin (I used a mandolin, no not the musical instrument, but one of those slicers that you can slice stuff really thin).  Place slices onto a piece of foil, overlap the slices slightly.  Add a couple of slices of butter; place the slices throughout the top of the sweet potato slices.  Sprinkle the top with a mixture of cinnamon and sugar (I used regular white sugar).  Place another piece of foil on top and turn up the ends so that you are sealing the potatoes into a foil packet.  Place the packet onto the grill over high heat, cook for 5 minutes, turn packet over and cook for another 5 minutes.  Removing to warming rack for 10 minutes.  (Once you remove the packet to the rack, place salmon onto the grill.  Remove from heat.

We had a small side salad to go along with dinner tonight.