Grilled Salmon and Asparagus with Salad

Grilled Salmon and Asparagus

With summer comes grilling and lots of salads. This recipe, adapted from Rachael Ray and The Food Network Kitchen includes both as well as my favorite vegetable. It was very dry earlier this which impacted my asparagus production, but it still provided enough for a meal, every two to three days.

This recipe serves two.

Orange vinaigrette dressing
1/2 large orange
1 Tablespoon chopped shallots
1 teaspoon brown sugar
1 Tablespoon rice vinegar
1 Tablespoon canola oil
1 Tablespoon olive oil
salt and pepper

Whisk together ingredients for vinaigrette and set aside.

Prepare Salmon and Asparagus:
1-bunch asparagus spears
2 (4-6 oz) salmon fillets
Salt and pepper
Olive oil

Blanch asparagus in boiling water for 30 seconds, then remove to a plate. Brush salmon with olive oil then season with salt and pepper. Place on pre-heated grill and cook about 5 minutes each side, more or less to your preference.

For Salad
Assorted salad greens
1/4 cup Kalamata olives sliced in half
1/2 large orange
1/4 cup sliced red onion
salt and pepper

While salmon is grilling, combine salad ingredients and divide onto two plates. Just before the salmon is done, coat asparagus in olive oil, lightly salt and add to grill. Cook for about 3 minutes, turning frequently. Serve on plate with salmon, salad and vinaigrette.