Grilled Fresh Salmon and Asparagus with Balsalmic

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July 11, 2018 Ocean's Best Seafood
asparagus salmon
Ingredients
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  • Ingredients

  • Salmon:
  • 1 1/2 lbs fresh salmon
  • 3/4 stick butter
  • 3-4 cloves garlic
  • juice of one lemon
  • lemon slices for garnish
  • 2 tblsp extra virgin olive oil
  • Dry white wine (to taste)(optional)
  • Asparagus:
  • 2 1/2 lbs asparagus about 1/2 in. thick
  • 2 1/2 tblsp. unsalted butter
  • 2 1/2 tblsp balsalmic vinegar
  • salt and pepper to taste

  • Preparation

  • Heat grill on high.
  • In a suacepan, place butter, olive oil, lemon juice, garlic and wine over low heat, and simer until the tastes meld (approximately 10 min.) Place the salmon on a platter, skin side down and brush the lemmon/butter sauce liberally on each piece. Let stand for 20-30 minutes. Place salmon on hot grill and grill on each side about no longer than 5 minutes. Serve with lemon slices and the remaining butter sauce.
  • Asparagus:
  • Bring salted water to a boil in skillet large enough to hold asparagus lying down. When boiling, add asparagus; cook uncovered, until tender. Timing will depend on thickness of asparagus, 5-8 minutes Drain asparagus. Spread on cloth towel; scatter ice cubes over asparagus. Can be cooked several hours ahead of time kept at room temperature.
  • To serve, heat butter in same pan over medium high heat. When hot, stir in vinegar. Add asparagus and cook until hot, about 2-3 minutes. Add salt and pepper, shake gently until mixed. Serve hot.

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