Grilled Orange Salmon with Asparagus

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Vinaigrette:
Whisk together and set aside:

  • ¼ cup fresh orange juice
  • ¼ cup olive oil
  • 2 T. white wine (I used rice vinegar)
  • 1 T. Dijon mustard
  • 1 T. honey
  • 1 T. orange zest, minced
  • 1 T. fresh basil, chopped
  • 1 t. kosher salt
  • ½ t. freshly ground pepper

 

Combine and brush over 4 salmon fillets –

  • 2 T olive oil
  • 2 T. Dijon mustard

 

Bunch of fresh asparagus
     Snap off woody ends. Wash. Heat 1 T. oil in skillet. Swirl and add asparagus, evenly distributing oil. Cover and saute over medium heat 4 minutes. Splash with small amount of water and cover immediately to steam asparagus. Cook to desired doneness. Keep warm.
 

Preheat grill to medium.
Grill mustard prepared fillets skin side down, 4-5 minutes till done.
 

To serve:
Spoon some of the vinaigrette into each serving plate, followed by spears of asparagus. Top the asparagus with salmon and garnish with oranges.

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