- 15 mL (1 tbsp) lower sodium soy sauce
- 10 mL (2 tsp) vegetable oil
- 10 mL (2 tsp) liquid honey
- 10 mL (2 tsp) packed brown sugar
- 5 mL (1 tsp) chopped fresh thyme or 2 mL (½ tsp) dried thyme leaves
- 1 mL (¼ tsp) ground pepper
Fish and asparagus:
- 4 salmon fillets (about 565 g/1¼ lb)
- 1 bunch fresh asparagus, trimmed
- ½ lemon
- Prepare the marinade: In a small bowl, stir together soy sauce, oil, honey, sugar, thyme and black pepper.
- Place salmon in a shallow dish. Pour marinade over top of salmon, spreading evenly. Cover and refrigerate for 15 to 30 minutes, turning once if possible.
- Lightly spray asparagus with cooking spray and place on preheated and oiled grill on medium high heat. Grill, turning a couple of times until tender crisp. Add salmon fillets and grill for 5 minutes. Discard marinade. Turn salmon over and grill for about 5 minutes longer or until fish flakes easily when tested *. Serve with asparagus. Squeeze lemon over asparagus just prior to serving.
- Just snap it! To get rid of woody ends, bend each asparagus stalk near the bottom end and it will break off at the right spot.
- Choose asparagus that are crisp with bright green spears and tightly closed tips. To store, stand spears in 2.5 cm (1 inch) of water or wrap ends with a damp paper towel. Cover, refrigerate for up to 4 days.
- Little chefs can help whisk the marinade together and snap ends off asparagus.
- Transform this meal into tomorrow's lunch salad. Make extra salmon and serve it on a bed of greens.