Admit it menfolk, you love a good BBQ. Well, gone are the days of simply throwing a slab of meat on an open flame. While the other Neanderthals out there barbequing are still having trouble walking upright, you’re going to impress the plate-holding masses with something more civilized. Enter Grilled Candied Salmon & Asparagus. This delectable delight comes by way of Danielle Saunders – Diddy’s former private chef and the culinary mastermind who whipped up ridiculously fabulous fare for us at the UGG Coachella house a few weeks back. What are you waiting for? Get cookin’!
RecipeEasy Grilled Candied Salmon & Asparagus
1 1/2 to 3 pounds salmon fillets, skin-on (figure 1/3 to 1/2 pound per person)
Canola, olive, or grape seed oil
2 bunches of large asparagus for grilling
Basic brush on finishing marinade:
3/4 cup apricot preserves
4 garlic cloves, minced
2 tablespoons of grain mustard
2 tablespoons of creamed horseradish
10 sprigs finely chopped parsley
1. Combine marinade ingredients in a bowl, mix thoroughly and set aside
2. Cut salmon filets 1 1/2 to 2-inches wide. Season filets sparingly with salt and pepper.
3. Prepare grill for high direct heat (if you are using a charcoal grill, allow one side of the grill with much fewer coals for indirect heating). When the grill is good and hot, spray or brush oil generously on both sides of fish fillets. Place fillets on grill, skinless side down first so that they can get nice grill marks on the hot grill while the fish is still firm. Close the grill lid if you have one Cook for 4 minutes.
Once the fish fillets have been placed on the grill, do not move them until you are going to flip them over, otherwise they may fall apart.
4. Look for grill marks on the fish and a small layer of opaque (cooked) fish where the fish is closest to the grill. Using tongs, and a metal spatula if necessary, carefully turn the fish onto the other side, so that the skin side is now on the grill grates. If you are using a charcoal grill, the fillets should be placed on the side of the grill furthest from the coals. If you are using a gas grill, just reduce the flame to medium. Close the grill lid. Cook for another 4 minutes.
Baste with apricot mixture and set on coolest part of grill. Now assemble asparagus onto grill and season with salt and pepper – 6 minutes total cooking time. Once Asparagus is grilled… you’ve got gourmet dinner on the go!