From Dish Nicole:
Tis the season to B-B-Q! Every spring I get sooooo excited to move my kitchen outside and cook and dine al fresco. The grilling gods have been very kind to me and I have always been given or loaned a grill, oddly enough. My last apartment had a backyard and my landlord let us use his gas grill for the 3 years I lived there. I got used to the convenience of just turning on the gas and grilling away. When I moved into my current apartment my boyfriend and I were very pleased to find that the previous tenants left us a relatively new charcoal grill on the porch (they even left most of the grilling accessories). Score! The only problem with the charcoal grill is that I had never used one so the boyfriend has come in rather handy and has been giving me grilling tutorials. One of the benefits of charcoal is that the food actually tastes the way grilled food should taste, slightly smoky. I went out and purchased a grill pan so I could take the grilling even further and add more delicate items to the old Webber, e.g.: fish and veggies. The grill pan is a MUST otherwise you will lose most of the food into the smoldering coals.
To keep things interesting throughout the grilling season we have a lot of fun experimenting with sauces and marinades. Zeke’s mom recently passed along a walnut sauce recipe that we love. Its light, savory and the walnuts add a really nice texture. Not only that, it’s tasty on salads, chicken, you name it. Another added bonus to sauces is that they can be made ahead of time and thrown on to spice up a quick dinner.
Here is what you need to make the salmon, asparagus and walnut sauce:
Salmon filets with the skin on
1 bunch of asparagus rinsed & dried
Salt & pepper to taste
2 Tbs olive oil
1 c. walnuts chopped
3/4 c. chopped fresh flat-leaf parsley
1 c. EVOO
Salt and pepper to taste
4 Tbs chopped, pitted Mediterranean-style black olives
1 Tbs capers, rinsed and chopped
Start out by making your walnut sauce. I prepared the walnut sauce a day ahead of time but you can make it right before serving as well. I like the way it tastes after the flavors have had a chance to infuse into the oil. All you have to do is prep your ingredients and then mix together. Boom, you’re done.
Next prepare your grill. Rub the salmon filets with olive oil to prevent sticking and lightly salt and pepper then set aside. Next, prepare the asparagus by cutting off the bottom where the green color fades. You will also want to lightly coat the asparagus with oil, salt and pepper. Once the coals are ready you can add the grill pan to the grill and add the salmon filets. Start with the salmon skin side up on the pan and cook for about 5-6 minutes per side. The salmon will continue to cook once you remove it from the heat. Add the asparagus to the grill pan and cook for about 5-6 minutes or until tender.
You can remove the salmon skin before serving (I prefer it that way). Add the sauce to both the veggies and salmon and dig in! I think grilled food is best served outside with a glass of chilled wine, but that’s just me. I wouldn’t call myself a grill master just yet but I plan to take the title by the end of summer.