Foolproof grilled salmon and asparagus
May 11 '00
There's something about salmon and asparagus, they just seem to be an irresistible combination to me. The fact they are often on sale at the supermarket at the same time probably helps considerably! At any rate, this meal is a favorite with us. Add a quick tossed salad, or simply sliced tomatoes, and some good bread if you're not on a low-carb diet, a good glass of wine, and you've got a great, company-worthy meal!
This recipe looks long but it really goes together in no time, requires few ingredients, and is completely foolproof.
Grilled Salmon and Asparagus
Serves four if you round out with other side dishes
For the salmon:
1 whole Salmon fillet, skin on, approximately 1.5-1.75 lbs
4 Tbsp (approx) Kikkoman Teriyaki sauce/marinade
For the asparagus (you can also substitute broccoli)
1 bunch fresh asparagus, the thicker the better -- I don't recommend grilling skinny asparagus
olive oil
salt & pepper
2 cloves of garlic, minced (optional)
rack, or skewers for grilling
Preparation:
About 50 minutes before you want to eat, slice the salmon fillet into four equal-weight portions. Put them skin side down in a shallow dish, and then sprinkle them liberally with teriyaki. I never measure this amount, just douse them. Then turn them over so that the pink flesh is resting in the run-off marinade. Let the fillets marinate 30 minutes. You can let them go as little as 15 minutes, but 30 is really optimal. Try not to let them marinate more than an hour.
After 15 minutes, turn the fillet pieces (still skin side up) to make sure that they are evenly marinating.
About 30 minutes before you want to eat, wash the asparagus and snap off the woody ends. Do not be alarmed by the amount of asparagus you are discarding, that's just the way it is with asparagus. Dry the asparagus on paper towels, and then lay them out on a plate. Drizzle with olive oil, sprinkle liberally with both salt and pepper, and add the garlic if you're going to use it. Toss the spears until they are evenly coated with the oil, garlic, salt and pepper.
Arrange the spears in a single layer on a small-items grill rack, or skewer the spears to make them easier to grill. You can only use skewers if you've got thick enough asparagus. Use two skewers, and insert them about 1/3 of the way from the top of the spear, and 1/3 of the way from the bottom. Push the asparagus spear to the bottom of the skewers, leaving just a few inches for you to grab with your grill tongs. Slide remaining spears next to the first one, leaving a few inches at the other end, too.
20 minutes before dinner time, fire up the grill and scrub down the racks with a wire brush. Close the lid and let the grill pre-heat for 2-3 minutes. Reduce the heat to High (from preheat).
Place the rack or skewers of asparagus on the grill. Arrange the salmon on the grill, skin side down, directly on the rack. Close the lid.
After five minutes, open the lid and turn the asparagus over. LEAVE THE SALMON ALONE! Close the lid.
After another five minutes, remove the asparagus. Cover loosely with foil to retain heat.
Now, if your salmon fillets are very tall (taller than the first two joints of your index finger) leave them on the grill for 2 or 3 more minutes. If you have typical salmon fillets, remove them from the grill immediately after you remove the asparagus. This is important: COVER LOOSELY WITH FOIL and LET STAND for at least 10 minutes. They will finish cooking, but will retain all their moisture this way.
NOTE: If you don't have a grill, you can do this exact recipe under the broiler. I broil the asparagus first, turning once halfway through, then do the salmon for the 10-13 minutes, then the rest period. Perfect every time. Enjoy!
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Epinions.com ID:
QuietI
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Member: Joan Hedman
Location: Chandler, AZ
Reviews written: 89
Trusted by: 70 members
About Me:
Busy. Life. You know.
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