Salmon and Asparagus

We had the most fabulous salmon last night. About a month ago Mike bought a great App for his iPad called Weber On the Grill. It has been great for learning how to properly marinate all different kinds of meat and for learning how to properly use the grill and all its many cool features. He has learned so much already and our meat since then has turned out restaurant style even. We used cedar planks to grill the salmon over indirect heat. We bought our cedar planks from Williams and Sonoma. They come in a pack of 5. Included below are the recipes for the Salmon and the Asparagus.


Cedar-Planked Salmon with Honey-Lime Dressing

Dressing:

2 Tbl fresh lime juice (we didn't have lime so we used lemon)
2 Tbl rice vinegar (we didn't have rice so we used regular and reduced to 1 Tbl)
2 Tbl dijon mustard
2 Tbl honey
2 Tbl minced fresh chives
1 tsp kosher salt
1/2 tsp. granulated garlic (we used crushed garlic instead)
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
1/4 cup extra virgin olive oil

1 large salmon fillet (2 1/2 to 3 pounds, about 16 inches long and 3/4 inch thick)
1/2 tsp kosher salt
1/4 tsp ground black pepper

Directions:

In a blender combine the dressing ingredients except the oil. Mix until well blended and then add the oil.

Prepare the grill for direct and indirect cooking over high heat (450 to 550 F).

Season the flesh side of the salmon with the salt and pepper. Pour about half of the dressing over the flesh and use a brush to distribute evenly.

Remove the soaked plank from water (soak for about 1-2 hours in water) and immediately place it over direct high heat until the edges start to smoke and char (5-10 min). Move the plank over indirect high heat and place the salmon, skin side down, on the plank. Grill until the salmon is just slightly pink in the center and brown on the edges (20-25 min). Keep lid closed as much as possible during grilling.

Serve warm with the remaining dressing.


Slightly Grilled Asparagus

Dressing:

1/4-1/2 cup extra virgin olive oil
1 tsp crushed garlic
1/2 tsp pepper
1/2 tsp salt
1 Tbl lemon juice

Directions:

Mix the dressing and place in a medium sized bowl.

Wash and cut the asparagus.

Heat water in a medium sized pot until boiling.

Place the asparagus in the boiling water for 1-2 minutes to blanch them. I have found that closer to 2 minutes is better.

Immediately remove the aspargus to the bowl with the dressing.

Heat up your George Forman grill and place the asparagus on the grill for 2 minutes.