Those sizzling late-summer evenings are perfect for a fiesta, and you don’t have to skip the margarita to cut back on calories. Instead of traditional, greasy Mexican dishes, opt for this heart-healthy ­alternative — just don’t forget the salt and the lime!

Uncle Julio’s Mesquite Grilled Salmon Fillet
2 5-ounce skinless salmon fillets
2 teaspoons olive oil
Salt
Black pepper
1 teaspoon Parilla Spice
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon granulated garlic
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon dried ground oregano

2 cups sautéed vegetables, prepared as follows:
1/3 cup yellow squash, cut into ½-inch by 3-inch matchsticks
1/3 cup zucchini, cut into ½-inch by
3-inch matchsticks
2 tablespoons red onions, thinly sliced
1 tablespoon red bell peppers, diced
1 tablespoon carrot, julienned
2 grape tomatoes, quartered
2 thin slices jalapeno rings (optional, to add heat)

Pineapple pico de gallo:
¾ cup fresh pineapple, finely diced
1 tablespoon red bell pepper, finely diced
2 tablespoons red onion, finely diced
½ teaspoon cilantro, minced
1/8 teaspoon red wine vinegar
1/8 teaspoon fresh lime juice
Minced jalapenos (optional, to taste)

Combine pineapple pico de gallo ingredients and set aside. Rub ½ teaspoon olive oil and ½ teaspoon Parilla spice onto both sides of each salmon fillet. Grill the salmon over direct heat for 1 minute on one side; transfer to a pre-heated 400-degree oven and cook for an additional 3 to 4 minutes.

Preheat a small, non-stick pan over medium high heat. Add remaining teaspoon olive oil and then add all vegetables, except tomatoes. Cook for 2 minutes, stirring occasionally. When vegetables are done, add quartered tomatoes. Season with a dash of black pepper and salt. Remove from heat.

Serve each cooked salmon fillet atop one half of the grilled vegetables, with Pineapple Pico de Gallo on the side. Serves two.