Grilled Salmon & Asparagus

Serves 2

6 tablespoons olive oil

1/4 cup balsamic vinegar

6 large fresh basil leaves, chopped

2 tablespoons honey

2 teaspoons Dijon mustard

juice from one lemon

2 salmon filets, 6-8 oz. each

8 oz. fresh asparagus

Mix the olive oil, balsamic vinegar, basil, honey, mustard, and lemon juice in a small bowl.  This will be the marinade for the salmon and the dressing for the asparagus.

Place the salmon filets in a zipper plastic food bag and pour half of the marinade over the salmon (reserving the other half for the asparagus).  Seal the bag, flip to coat the salmon, and place the salmon (skin side up) in the refrigerator for about 2-12 hours.

When ready, heat grill.  Place salmon, skin side down, over the cooler part of the grill, cover lid and grill for 10-15 minutes (to desired doneness depending on thickness).  Do not flip salmon.

Drizzle one tablespoon olive oil over asparagus;  salt and pepper to taste.  When salmon is almost done, place asparagus on the grill and cook for 2-4 minutes (depending on thickness).

Remove asparagus and salmon from the grill.  When removing the salmon, use a spatula to separate the meat from the skin; discard skin. Drizzle asparagus with remaining marinade, plate and serve.

ENJOY!