Grilled Salmon And Asparagus With Balsamic Butter Recipes

GRILLED SALMON AND ASPARAGUS

Steps:

• Preheat the grill to medium high heat.
• Prepare the salmon and asparagus by drizzling with olive oil, and sprinkling with salt and pepper. Be sure to brush the olive oil evenly to cover the entire surface of the salmon.
• Place the salmon on the grill, skin side up. Add the asparagus to the grill. Cook 6-8 minutes, then carefully flip the salmon using a thin spatula. Rotate the asparagus to ensure that it cooks evenly. Cook the salmon for an additional 5-6 minutes with the skin side down, then remove the salmon and asparagus from the grill.
• To make the lemon garlic butter, whisk together the melted butter, lemon zest, lemon juice, and garlic powder. Pour the butter over the cooked salmon and asparagus, and sprinkle with fresh parsley. Serve immediately.

GRILLED SALMON AND ASPARAGUS WITH BALSAMIC BUTTER

Steps:

• Preheat outdoor grill or indoor grill pan to medium high.
• In a small saucepan, bring vinegar and honey to a boil and cook until reduced by half, whisking occasionally, about 3 minutes.
• Remove from heat, whisk in butter and season with salt and pepper.
• Toss the asparagus with 1 1/2 tablespoon olive oil and season with salt and pepper; grill, turning, until tender, about 9 minutes.
• Meanwhile, rub remaining oil on the salmon and season with salt and pepper; grill, turning once, about 6 minutes for medium rare.
• Place salmon and asparagus on a serving plate and drizzle with balsamic sauce.

SALMON AND ASPARAGUS WITH MAîTRE D'HôTEL BUTTER

Steps:

• For the maître d'hôtel butter: With a mortar and pestle, mash the anchovies together with the horseradish (see Cook's Note). Add the honey, Dijon, butter, lemon juice and salt and pepper to taste. Combine to form a cohesive paste. Add the parsley and mix to combine. Set aside. If not using right away, transfer to a sheet of parchment paper or plastic wrap and, using the wrap, form it into a cylindrical shape; refrigerate until firm, about 30 minutes.
• For the asparagus: Cut or snap off the woody ends of the asparagus. Place the asparagus and 1 tablespoon water in a shallow microwave-safe baking dish. Cover the dish tightly with plastic wrap. Microwave on high for 2 1/2 minutes. Remove, then drain and season with the oil, salt and pepper, lemon zest and parsley.
• For the salmon: Place 2 salmon fillets in a shallow bowl or plate. Drizzle with olive oil and sprinkle with salt and pepper. Cover the bowl with plastic wrap and microwave on 50% power in 1-minute increments until the salmon is cooked to your liking, 2 to 2 1/2 minutes. Transfer to plates. Repeat with the remaining 2 fillets.
• While the filets are still warm, dollop with some of the maître d'hotel butter on top and allow it to melt (save the remaining maître d'hotel butter for another use). Serve with the asparagus and lemon wedges.

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER

Steps:

• Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
• While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
• Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
• Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

GRILLED ASPARAGUS WITH BALSAMIC SYRUP

Steps:

• In a small saucepan bring the vinegar to a simmer over medium heat.
• Reduce the heat until just a few bubbles break through the surface.
• Add the smashed garlic.
• Cook at a slow simmer until about 1/4 cup of vinegar remains (about 20 minutes).
• If you cook too quickly or it reduces too much, it will turn bitter rather than sweet.
• Remove the sauce pan from the heat and let cool to room temperature (The syrup will continue to thicken as it cools).
• Heat grill to medium heat.
• Remove and discard all tough, woody ends from the asparagus spears.
• Wash and pat dry.
• Lightly coat the asparagus with the Hot Pepper Oil.
• Season evenly with the salt and pepper.
• Brush the cooking grate clean.
• Lay the asparagus perpendicular to the bars on the grate.
• Grill over direct medium heat with the lid closed as much as possible, until lightly charred and crisp-tender, 4-6 minutes, rolling the spears a couple of times and swapping their positions as needed for even cooking.
• Arrange the asparagus on a platter or individual plates.
• Remove the garlic from the syrup.
• If the syrup is stiff, warm it briefly over medium heat.
• Drizzle some of the syrup over the spears (you may not need all of it.).
• Season with more salt, if desired.
• Serve warm or at room temperature.

GRILLED BALSAMIC ASPARAGUS

Steps:

• Snap off tough ends of asparagus and wash well through 2-3 changes of cold water.
• Combine all ingredients in a large zip-top plastic bag, seal and marinate for 30-60 minutes.
• Preheat grill on high heat.
• Remove asparagus from bag (discard marinade) and place on preheated oiled grill rack.
• Grill 5 minutes on each side or until asparagus is done.