Grilled Salmon and Asparagus with Sautéed Leeks and Goat Chevre
4 fillets of Salmon
3 Tbsp vegetable oil
1 bunch spring asparagus, thinly sliced
1 small shallot, finely minced
1 leek, washed and thinly sliced
4-5 sprigs thyme, leaves picked and chopped
2 Tbsp butter
Zest of one lemon
8 oz fresh goat chevre
Kosher salt and fresh cracked black pepper
Pat the salmon dry with a paper towel, evenly coat the fillets with oil, and season well with salt and pepper. Heat the grill to high—your grill must be VERY hot to avoid the fish sticking. Place the fish on the grill flesh side down (this is the presentation side) and do not move them or try to release them if they are sticking. Let them cook until you see dark lines forming on the flesh where they are in contact with the grill bars (about 5 minutes). Flip them and cook just 2 minutes more (longer if you like your salmon cooked all the way through). Rest for 3-5 minutes before serving.
Prep the asparagus by peeling the stems with a vegetable peeler and removing the bottom 1-2” of the woody stalk. Using a mandolin or sharp knife slice the asparagus into very thin, diagonal slices. In a large pan heat the butter until melted and foaming. Add the asparagus and leeks and cook for 1-2 minutes until everything is soft, fragrant, and green. Add the shallot and thyme, a sprinkle of salt and pepper and cook one minute more. Remove from the heat and mix in the lemon zest. Adjust seasoning if needed.
To serve place 2 oz of goat cheese on each plate. Set the salmon right on top of the cheese. Divide the asparagus mixture evenly over the top of each portion of fish. This goes great with roasted potatoes! Serve immediately.