Grilled Salmon with Asparagus Tapenade
Ingredients
ASPARAGUS TAPENADE
- 4 cups finely chopped grilled asparagus
- 2 cups diced pickled pearl onions or pickled shallots
- 1/2 tablespoon crushed red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- Kosher salt, to taste
SALMON
- Four to six 6-ounce portions fresh salmon filet, skin off, room temperature
- Extra virgin olive oil
- Kosher salt, to taste
Preparation
For the asparagus tapenade:
In a bowl, lightly toss asparagus with salt and chill. Once chilled, stir in the red pepper flakes, vinegar and extra virgin olive oil. Season with salt to taste.
For the salmon:
Preheat grill to 400°F. Once hot, rub the flesh side of the salmon with oil and season with salt. Grill 7-9 minutes over indirect heat.
Preheat grill to 400°F. Once hot, rub the flesh side of the salmon with oil and season with salt. Grill 7-9 minutes over indirect heat.
To serve:
Serve the salmon, grilled side up, and top it with the asparagus tapenade.
Serve the salmon, grilled side up, and top it with the asparagus tapenade.
Recipe from Today.com
