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Grilled BC Salmon

BT Calgary | posted Friday, Jul 25th, 2014

salmon resized
with miso maple glaze and spring asparagus
  • 4 x 5 oz. salmon fillets
  • Canola oil
  • Salt and pepper to taste
  • 4 oz. miso paste
  • 2 oz. maple syrup
  • 1 oz. hot water
  • 1 pound fresh asparagus spears
  • 2 Tbsp. canola oil
  • Salt and pepper to taste
  • Juice of one lemon
1)     Rub the fish with oil, salt and pepper
2)     Place the fish on a hot grill and cook for 6-8 minutes flipping once
3)     Meanwhile, in a small pot combine the miso, maple and hot water and reduce on low heat by 1/3
4)     Once the salmon is just about cooked, brush with the glaze and remove from the grill
5)     Oil the asparagus spears lightly and season with salt and pepper
6)     Place the spears onto the grill and cook until tender
7)     Remove onto a serving platter and squeeze the lemon over top of it
8)     Place the glazed fish on top of the asparagus and serve immediately
9)     The fish should be cooked medium, and have a bright red center
Courtesy Chef Kyle Groves, Catch & The Oyster Bar

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