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Grilled Salmon And Asparagus Recipe

written by Andrew Onyango 27th January 2015

NRW Grilled Salmon and Asparagus

In some cultures, salmon is believed to be a powerful aphrodisiac. This means when consumed it creates feelings of desire and passion.

So, seeing as Valentines day is fast approaching, you could consider trying out this recipe for Grilled Salmon and Asparagus.

INGREDIENTS

  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1 tablespoon mustard
  • 1 tablespoon soy sauce
  • 1 ½ teaspoons crushed garlic
  • olive oil
  • ground pepper
  • salt
  • 2 salmon fillets
  • 1 small lemon, halved
  • 10 – 14 asparagus spears

INSTRUCTIONS

By now you really want to be clocking in some quality time with your date so quicker cooking is better and this dish should take about 10 minutes of prep and 15 – 20 minutes of cooking. You have the option to prepare the basting in the morning before you go to work, and leave at room temperature. Preheat oven to 180°C and start by preparing your honey mustard basting.

Place butter and brown sugar in a small saucepan on a high heat and bring to boil. Once sugar has dissolved and butter has melted, turn heat off and add honey, soy and mustard. Set aside. Clean asparagus spears by shaving off a layer or so of the hard white bits at the bottom. Bring 2cm of salted water to a boil in a large skillet. Add asparagus in a single layer. Cook until tender, about 5 minutes for medium.

Drain and keep warm in the saucepan until ready to serve. Season salmon fillets with salt and pepper. Heat olive oil in a skillet. Fry salmon fillets on one side for 2 – 3 minutes or until brown and then flip to other side and do the same. Turn heat off. Add a small bit of olive oil to crushed garlic and lightly brush fillets with mixture. Lightly brush the same side of the fillets with the honey mustard basting, place in pan and into oven. Let salmon cook for approximately 6 minutes or until salmon is tender but flaky and soft.

Remove from oven and lay 5 – 7 asparagus spears on a plate. Squeeze lemon juice over asparagus and place salmon fillet on top or beside the spears. You can choose to serve with a slice or two of lemon and/or the honey mustard basting.

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