Grilled
Salmon Steak with Asparagus and Grilled Yukon Gold Potatoes
The Wine Experience Wine
Recommendation: Zinfadel
Serves 4
The smoky rich flavor of the salmon
and fresh asparagus are complemented by the bright fruit and earthiness
of a California Zinfandel.
Ingredients:
4,
6 to 8 ounce salmon fillets
2
bunches of fresh asparagus
16
baby Yukon gold potatoes
olive
oil
2
tbs stone ground mustard
1
tsp chopped fresh parsley
salt
and pepper
1
tsp garlic powder
2
bunches fresh asparagus
1 tsp white
truffle oil
1. Preheat
a grill to high heat
2.
Prick the potatoes with a fork and microwave on high for 6 minutes.
Let rest until they are cool enough to handle. Slice the potatoes
in half and toss in olive and salt and pepper. The potatoes
will finish cooking on the grill while you cook the salmon
3.
Mix the mustard, 1 tsp of olive oil, and parsley together in
a small bowl. Taste and season with salt and pepper. Spread
the mustard mixture over the salmon
4.
Brush the hot grill with some vegetable oil. Place the salmon
meat-side down on the grill and cook for 4 minutes. Place the
potatoes flesh side down around the salmon. Turn over to the
skin side and cover the grill to cook through for another 6 to
8 minutes. The salmon is done when the meat begins to flake
and is firm to the touch. Remove from the grill
5. Trim the
woody end of the asparagus (about 2 to 3 inches) from the bottom.
Bring a large pot of water with 1tbs of salt to a boil. Once
the salmon has been turned once, place the asparagus into the
water. When the water comes to a boil, remove one stem and taste
for doneness. It should be cooked through but still slightly
crisp. If it's not done set a timer for 1 minute and taste again.
If it's done, drain and toss the asparagus in 1 tsp of white
truffle olive oil and salt and pepper. Place back into the drained
pot and cover to keep warm
To Serve: Place
a portion of salmon on the plate. Nestle a serving of the asparagus
next to the salmon and add the potatoes.
