Ingredients
Marinating the Salmon – ideally overnight
Preparing the vegetables
Grilled Lemon Vinaigrette
Directions
- Preheat the grill to medium-high heat.
- Ideally the salmon should be marinated overnight but at least 1 hour before grilling to give the spices time to hydrate and marry with the salmon.
On the hottest part of the grill, grill the salmon 3-5 minutes per side for a nice roasted sear and medium rare in the center. Remove the pieces to a plate to rest.
Lightly drizzly the kale and asparagus with olive oil and a few pinches of salt to coat - massaging as needed,
Place the lemons on the grill, cut side down, to get a nice grilled flavor. Flip onto the skin side to continue warming through and remove to the salmon platter when ready.
- While the lemons are grilling, quickly grill the kale leaves, they only take a minute or two.
- Grill the asparagus until just barely tender and remove.
To platter the salad, cut the asparagus and kale pieces into 2” pieces.
- Gently flake the salmon around the platter.
- Juice the lemons and stir the remaining vinaigrette ingredients together.
- Drizzle over the platter of salmon and enjoy warm.
Recipe Note
Recipe Notes
Check out some other grilling recipes:
Grilled Greek Salad
Lamb Kebabs with Fennel and Peppers
Of course, the salmon and vegetables can easily be roasted in a pan as well.
We are big fans of Prime 6 Charcoal. They have a dream to build a sustainable product while grilling and spending plenty of time with delicious food, family, and friends. Check out their sustainability efforts here and give them a try.
Questions? Contact helen@laboiteny.com
