Author: Minnie@thelady8home adapted from Ina Garten
Cuisine: Asian fusion
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
For the salmon:
6 side steaks of salmon, preferably skin on- I used skinless, frozen salmon.
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
½ teaspoon minced garlic
For the grilled asparagus
1 bunch of asparagus
1 tsp of red chilli powder
1 tsp turmeric powder
1 tsp of salt
1 tbsp olive oil
Instructions
Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Reserve half of this marinade.
Marinade the fish with the rest of this marinade and let it sit for 10 minutes.
Heat the grill. I used stove top grill.
If you are using Salmon that has skin on, then place the fish on the grill skin side down. Cook for about 3-5 minutes, depending on the thickness of the fish.
Turn it gently over with a large flat spatula and cook the other side for 5 more minutes.
If the salmon is a little tender in the middle, it's OK as it keeps cooking even after you have taken it off the grill.
Grilled Asparagus:
Trip the ends. Rub the asparagus with salt, turmeric, red chilli powder and oil. Place them on the hot grill and cook for about 10 minutes till they are nice and soft.
To Plate:
Place the fish on a plate of grilled Asparagus, and spoon in the rest of the marinade. If the skin is on, then you can take it off now and serve. But I leave them on as I love grilled salmon skin.
Recipe by The Lady 8 Home at https://www.thelady8home.com/asian-grilled-salmon-inafridays/