by Better Homes and Gardens
Ingredients
- 4 6- to 8- oz. skinless salmon fillets, cut 1 inch thick
- 12 oz. asparagus spears
- 1 Tbsp olive oil
- Sea salt or salt and freshly ground black pepper
Cooking Directions
- Rinse fish; pat dry. Snap off and discard woody bases from asparagus. Brush asparagus and both sides of salmon with oil. Season both with salt and pepper.
- For a charcoal grill, place salmon on greased rack of an uncovered grill directly over medium coals. Place asparagus on grill next to salmon. Grill for 8 to 12 minutes or until asparagus is tender and fish flakes easily, turning fish once halfway through grilling, and turning asparagus occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and asparagus on grill rack. Cover and grill as above.)
- To serve, arrange asparagus on plates. Top each with salmon. Spoon Garden Mayonnaise mixture on top of salmon. Makes 4 servings
Garden Mayonnaise: In a small bowl combine 1/2 cup finely chopped celery (1 stalk), 1/4 cup thinly sliced green onions, 1/3 cup mayonnaise, 1 Tbsp. lemon juice, and 2 tsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed. Makes 3/4 cup
