Barbecue Salmon + Grilled Asparagus + Pineapple
This past weekend was gorgeous! And I was lucky enough to have the company of 2 very willing taste testers. I posted a request for suggestions on what to grill, which was met with both salmon and asparagus – two of my favorite things! I decided to add in some grilled pineapple with brown sugar as a compliment.
The first thing I always do when grilled salmon is on the menu is whip up a batch of my homemade barbecue sauce. This time, I was lucky enough to have a batch of that delicious ketchup to use instead of store bought. I will post the recipe for the BBQ sauce as well, incase you are interested in giving it a try.
Salt and Pepper
Vegetable grilling basket/aluminum foil
Small bowl for barbecue sauce
Before you light your grill, put your salmon in a bag and pour in a generous amount of olive oil. Toss in 3 cloves of garlic (minced) and squeeze about 1/2 lemon into the bag. Put the asparagus in a separate bag with olive oil to cover, about 2 cloves garlic (minced) and about 2 T balsamic vinegar. You will let these marinade until they are ready.
If you don’t know how to get your grill going, you may need to google search instructions. If you have a charcoal grill, the instructions are on the bag. Once it’s lit (pile coals in a pyramid and get a fire going), let it sit until the coals are no longer flaming, but instead look ashen. A good test is to hold your hand over the grill about 5 inches from the grate and see if you can hold it there for 10 seconds without feeling as though your hand may have caught on fire. Remember: do not attempt to do that until the flames have subsided. Your hand MAY catch on fire. If it feels hot, move it right away and wait a little longer.
As this is happening to your coals, go get your fish and massage it a little bit in the bag. You’ll take it out of the fridge about 20 minutes prior to throwing it on the grill. When your coals just about ready, put your asparagus in some sort of vegetable grilling basket or make a boat out of aluminum foil and put it on the top rack of your grill.
Its difficult to tell in this picture, because it was dark outside, but the asparagus is just as I described. Grill them on the top rack until the fish comes off of the grill (about 10 minutes is enough time. I recommend tasting one and seeing how you feel about it. I like mine crispy).
Now your coals should be ready and your fish should be room temperature. Get your barbecue sauce that is in a small bowl, a basting brush, spatula or other turning apparatus and a plate to put the fish on when it comes off the grill and head on out!
Go ahead and put your skewers of pineapple on the top rack and sprinkle some brown sugar on top.
Put your fish on the grill skin side up and allow it to cook for about 5 minutes.
Sprinkle some salt and pepper on the skin and then flip it. Cook for 5 additional minutes skin side down then spread some barbecue sauce on the flesh side. Flip it over and cook for another minute or two, baste the skin side with barbecue sauce then flip again. Baste the top with more barbecue sauce and wait about 2 more minutes, then take the fish off the grill.
My flipping technique isn’t great, so I had a little bit of a falling apart experience with the fish. Looks aren’t everything – that fish was GREAT!
One of my gentlemen dinner companions paired his with a Tripel Karmelite, which is a triple style beer from Belgium with kind of a spicy fruity palate. Its delicious! And it went very well with the fish.