{foodie 60631} Grilled Salmon & Asparagus

Asparagus and fresh caught Salmon are coming into season and this recipe makes an easy week-night meal that takes little time to prepare. Marinate the salmon in the morning, let it sit in the refrigerator and its ready to go in the evening.

Serves 2

6 tablespoons olive oil
1/4 cup balsamic vinegar
6 large fresh basil leaves, chopped
2 tablespoons honey
2 teaspoons Dijon mustard
juice from 1 lemon
2 salmon fillets, 6 oz. each
8 oz. fresh asparagus, trimmed

Mix the olive oil, balsamic vinegar, basil, honey, mustard and lemon juice in a small bowl. This will be the marinade for the salmon and the dressing for the asparagus.

Place the salmon in a zip lock plastic food bag and pour in half the marinade over the salmon (reserving the other half for the asparagus). Seal the bag, flip to coat the salmon, and place the salmon, skin side up, in the refrigerator for 2-12 hours.

When ready, heat grill. Place salmon, skin side down, over the cooler part of the grill, close lid and grill for 10-15 minutes to desired doneness based on thickness of salmon. Do not flip salmon.

Drizzle one tablespoon olive oil over asparagus; salt and pepper to taste. When salmon is almost done, place asparagus on grill and cook for 2-4 minutes until crisp tender.

Remove salmon and asparagus from grill. When removing salmon, use a spatula to separate the salmon fillet from the skin; discard skin. Drizzle asparagus with remaining marinade, plate and serve.


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