4/5
(1 Votes)
Ingredients
- For the glaze:
- 4 salmon filets (about 6 oz. each)
- Salt and pepper
- Smoked paprika, for sprinkling
- Vegetable oil for grilling and asparagus
- 6 TBS. soy sauce
- 6 TBS. honey
- 5 TBS. lemon juice
- 2 TBS. grated ginger
- 6 tsp. Dijon mustard
- 3 TBS. stock (chicken, beef, or veggie)
- 3 tsp. sesame oil
- 3 tsp. oive oil
- 1 tsp. red pepper flakes
Preparation
Step 1
Season salmon with salt, pepper and smoked paprika. Grill until brown and cooked through, about 5-7 minutes per side depending on thickness.
When the salmon is halfway done, toss the asparagus in a tablespoon of oil and season with salt and pepper. Grill until brown and cooked through, about 3 minutes.
While the salmon is cooking, in a small sauce pan over medium-high heat, add all of the glaze ingredients and reduce until thickened, stirring occasionally.
Serve the salmon filets topped with the honey-soy glaze and grilled asparagus alongside.
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