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Ingredients

• For the Salmon:
• 2 untreated Oak planks (or Cedar), each about 5 by 12-inches, soaked in red wine (or water) to cover for at least 2 hours (see link below for planks we used)
• olive oil
• 4 salmon fillets, 8-ounces each
• brown sugar
• smoked paprika
• fresh orange zest
• kosher salt and freshly ground black pepper, to taste
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
• For the Hollandaise Sauce:
• 2 organic egg yolks
• ½ cups warm clarified butter
• 1 Tbsp lemon juice
• 1 tsp dried dill
• kosher salt and freshly ground black pepper, to taste
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
• For the Asparagus:
• 20 spears of green asparagus
• zest of one lemon
• olive oil, to drizzle
• kosher salt and fresh ground black pepper to taste

Description

In A Spring Time Mood? We Usually Use Cedar For Grilling Salmon But Came Across Red Wine Soaked Oak Planks At A Wine Shop. We Loved The Subtle And Interesting Delicious Flavor They Imparted Into The Grilled Salmon :-)

Group Recipes