Grilled Mustard Salmon with Shaved Asparagus & Fresh Herbs
Prep: 15 minutes
12 minutes • Serves: 8
2 tablespoons Food Club Olive Oil
1 large orange
1 cup packed thinly shaved asparagus spears
3 tablespoons coarsely chopped fresh dill
3 tablespoons coarsely chopped fresh parsley leaves
2 tablespoons chopped fresh chives
2 tablespoons fresh orange juice
1 skin-on salmon fillet (about 21/2 pounds)
1 teaspoon salt
1 teaspoon Food Club Black Pepper
1. Prepare grill for direct grilling over medium heat; line rimmed baking pan with aluminum foil. In small bowl, stir mustard and 1 tablespoon oil.
2. Remove peel and white pith from orange; turn on its side and cut crosswise into 1/4-inch-thick slices. In medium bowl, toss asparagus, dill, parsley, chives, orange juice and remaining 1 tablespoon oil. Makes about 1 cup.
3. Place salmon, skin side down, on prepared pan; pat dry with paper towel. Sprinkle salmon with salt and pepper; brush with mustard mixture. Use ends of foil to lift foil with salmon and place on hot grill rack; cover and cook 12 minutes or until internal temperature reaches 145°. During last 2 minutes of cooking, place orange slices over salmon and top with asparagus mixture; cover and cook 2 minutes or until edges of asparagus are lightly browned. Use foil to carefully transfer salmon to rimmed baking pan.
4. Cut salmon into 8 pieces.
Approximate nutritional values per serving (1 piece topped salmon):
282 Calories, 14g Fat (2g Saturated), 90mg Cholesterol,
483mg Sodium, 4g Carbohydrates, 1g Fiber, 33g Protein
Use a vegetable peeler to thinly shave asparagus spears.