471
Grilled Citrus Salmon And Asparagus. Grilled salmon with citrus and asparagus
INGREDIENTS
Servings: 2
2 salmon fillets
¼ Cup olive oil
Salt to taste
Pepper, to taste
3 lemons (1 succulent, 2 sliced)
2 cloves garlic, minced
3 sprigs of rosemary (1 for marinade, 2 for grilling)
1 sprig of thyme
1 pound asparagus
Garnish:
parsley
TRAINING
1. In a resealable bag or dish, add the salmon, olive oil, salt, pepper, the juice of one lemon, chopped garlic, thyme sprig, one and one rosemary sprig.
2. Seal, mix the marinade around, trying not to hurt the fish, and let marinate in the refrigerator for at least one hour.
3. Heat only half the grill to medium high temperature for indirect grilling.
4. Slice the two remaining lemons horizontally, so you get six slices of lemon from each of them, with the exception of the top and bottom.
5. Bend each piece of asparagus until the woody end snaps off and throw it away.
6. Oil the grill with olive oil and place lemon slices over indirect heat (the side of the grill where the burner is not on).
7. Put salmon on top of lemon slices and top with a sprig of rosemary on each fillet.
8. Close the lid and grill for 20 minutes.
9. Place asparagus on grill and brush with olive oil. Grill for 5 additional minutes.
10. Enjoy!
INGREDIENTS
Servings: 2
2 salmon fillets themselves
¼ Cup olive oil
Salt, to taste
Pepper, to taste
3 lemons (1 juiced, 2 sliced)
2 cloves garlic, minced
3 sprigs rosemary (1 for marinade, 2 for grilling)
1 sprig thyme
1 pound asparagus
Garnish:
Parsley
PREPARATION
1. In a resealable bag or dish, add salmon, olive oil, salt, pepper, juice of one lemon, minced garlic, one sprig thyme, and one sprig rosemary.
2. Seal, mix marinade around, being careful not to bruise the fish, and allow to marinate in the refrigerator for at least one hour.
3. Only Preheat half of the grill to medium-high heat for indirect grilling.
4. Slice the two remaining lemons horizontally, so that you get six slices of lemon from each one, excluding the top and bottom.
5. Bend each piece of asparagus until the woody end snaps off and discard it.
6. Oil the grill with olive oil and place lemon slices over indirect heat (the side of the grill where the burners are not on).
7. Lay salmon on top of the lemon slices and top with a sprig of rosemary on each fillet.
8. Close the cover and grill for 20 minutes.
9. Place the asparagus spears on the grill and brush with olive oil. Grill for 5 additional minutes.
10. Enjoy!
