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Grilled Smoked Salmon & Asparagus

Source of Recipe


Chandler's Crabhouse






List of Ingredients



• 1 ounce canola oil
  
• Four 7-ounce pieces smoked salmon
  
• 1 lb. asparagus
  
• 4 ounces honey
  
• 1 Tbsp minced ginger
  
• 1 Tbsp minced lemongrass
  
• 1 ounce soy sauce
  
• 2 Tbsp minced chives
  
• 1 tsp black pepper
  






Instructions



1. Soak an old rag in canola or vegetable oil. Rub over a hot grill before cooking.
   
   
2. Brush canola oil over smoked salmon and asparagus. Place fish (skin-side up) and asparagus on grill. Cook 3 to 4 minutes, then rotate the salmon 90 degrees to get diamond-shaped grill marks on fish.
   
   
3. Cook another 3 to 4 minutes, then turn fish over. Also turn asparagus sprigs. Cook 5 minutes until done to medium-rare, or 127 degrees with a meat thermometer. (Cooking time may vary, depending on thickness of salmon.)
   
   
4. Mix honey, ginger, lemongrass, soy sauce, chives and pepper. Brush over salmon just before serving.
   
   Serves 4