Grilled Orange Salmon with Asparagus

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.