In a small pot, bring the water, milk, and salt to a boil. Slowly stir the grits into the boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover with a lid, lower the temperature, and cook for approximately 30 minutes, stirring occasionally. Add more water if necessary. Grits are done when they have a smooth and creamy consistency. Stir in the butter, shredded cheese and hot sauce. Preheat the grill over medium heat. Slice the zucchini into ¾” rounds. Toss the zucchini and cherry tomatoes with the reserved olive oil and season with salt and pepper. Grill the zucchini and tomatoes 1-2 minutes per side until lightly charred, but not overcooked. Prepare the BBQ Rubbed Salmon per the grilling instructions on the box. Serve the cooked Salmon atop the cheddar grits alongside the grilled zucchini. Thinly slice the reserved scallions and use to garnish and prepare to wow!