This is seriously THE EASIEST recipe of all time (which is perhaps why it’s also one of my favorites). Do not be fooled – it’s as delicious as it is easy. So yummy in fact, that it converted my salmon-hating boyfriend.
I stole this recipe from the Barefoot Contessa, whose methodology to cooking revolves around simplicity, and enhancing the natural flavors of food. For those of us who don’t stock up on the extremely random spices and herbs needed for other recipes, it’s perfect 🙂
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- 1 side fresh salmon, boned but skin on (about 3 pounds for 6 servings)
For the marinade:
- 2 tablespoons Dijon mustard
- 3 tablespoons good soy sauce
- 6 tablespoons good olive oil
- 1/2 teaspoon minced garlic
Yep, that’s it… 4 ingredients for the marinade…
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking (if you don’t have a BBQ, use a grill plate inside on the stove).
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm.
Now for the asparagus… equally easy…
1/2 pound asparagus
3 tablespoons Olive Oil
1 tablespoon Salt
1 teaspoon Pepper
1 teaspoon Red Chili Flakes
Wash and dry asparagus, and cut off the woody part of the asparagus stems. Line up the stems on a baking sheet and drizzle with olive oil (approximately 3 tablespoons to thoroughly coat). Toss them to be sure all sides are coated, and sprinkle with salt and fresh cracked pepper. Finish with a generous sprinkle of red chili flakes and put the baking sheet in a pre-heated oven at 375 degrees.
After 5 minutes, toss the asparagus once more to be sure they evenly roast.
Take them out after roughly 15 minutes – you want them to be a bit crisp still, so keep an eye on them!