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Friday, March 11, 2011

Grilled Salmon and Asparagus

I don't eat fish. I don't like fish. But my husband does. So tonight I decided to treat him and make grilled salmon. And one of the only vegetables my husband will eat outright is asparagus. So I picked some up (even though it's out of season).

The first step is to marinade the salmon. Here's the recipe I used:

1/3 cup soy sauce
1/3 cup water
1/3 cup vegetable oil
1/3 cup brown sugar
1/2 tsp salt (kosher)
1 tsp lemon pepper
2 garlic cloves, pressed (or minced)

Mix it all together and throw it in a ziplock bag with the salmon. Leave it in there to marinade 2-8 hours.

When you're ready to grill it, turn your grill on high and let it get really hot. Spray your grill rack with non-stick spray. Be careful when you do this because the flames will get HUGE. But it's necessary if you don't want your fish to stick and fall apart. Put the salmon on the grill, skin side up. Grill with the lid closed for 4 minutes. Using a large flat spatula and flip the fish over. grill for another 6 minutes with the lid closed. When you take the fish off the grill, you might be able to slide your spatula between the fish and the skin. You don't want to eat the skin. It won't taste very good. Then again, I don't think ANY of the fish tastes good.

That's it! You're done with the fish! Super easy!

For the asparagus, snap each piece in half. You don't want the thick bottoms of the asparagus. It's very chewy and woody. Not good for eating. My dogs won't even eat it. It will naturally snap between the edible and "I wouldn't eat that if you paid me" part. I put my asparagus in a grill basket so I don't have to worry about it falling between the grate on the grill. If you don't have one, let me know. I can get you an awesome one. I drizzle the asparagus with olive oil and grind fresh pepper over it, then sprinkle with kosher salt. Throw the basket on the grill for about 3 minutes (no more!) on high heat. That's it! Done!

Super easy dinner and my husband said it was delicious!

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