This easy salmon grill is packed with flavours from the sweet hint of honey, fresh thyme, and asparagus. Serve with a whole grain food such as millet or brown rice.
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
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.