Grilled Salmon and Asparagus with Balsamic Butter
June 2009
Makes: 4 servings
Prep: 10 mins
Cook: 20 mins
- 1/2cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon butter
- Salt and pepper
- 1 pound asparagus, trimmed
- 3 tablespoons extra-virgin olive oil
- 4 6 ounces salmon fillets
- Preheat a grill to medium-high. In a small saucepan, bring the vinegar and honey to a boil, whisking occasionally, and cook until reduced by half, about 3 minutes. Remove from the heat, whisk in the butter and season with salt and pepper; cover to keep warm.
- Toss the asparagus with 1-1/2 tablespoons olive oil and season with salt and pepper. Grill, covered and turning once, until tender and grill marks appear, about 9 minutes. Meanwhile, rub the remaining 1-1/2 tablespoons olive oil on the salmon and season with salt and pepper. Place the salmon on the grill, cover and cook, turning once, for 6 minutes for medium-rare. Transfer the asparagus and salmon to a platter and drizzle with the balsamic butter.
Tip
Easy does it
- Snap off the tough ends of the asparagus instead of trimming with a knife.