Grilled Salmon with Shaved Spring Asparagus and Creamy Goat Cheese

For the Salmon:

4 Fillets of Salmon

2 Tbsp. vegetable oil

Kosher salt and fresh cracked black pepper

For the Asparagus and Goat Cheese:

1 bunch spring asparagus

1 small shallot, finely minced

4-5 sprigs fresh thyme, leaves picked and chopped

1 Tbsp. butter

Zest of one lemon

8 oz. fresh goat chèvre

Kosher salt and fresh cracked black pepper

Turn your grill on high and close the cover (about 30 minutes prior to preparing the food). Pat the salmon dry with a paper towel, then brush thoroughly on all sides with oil, and season well with salt and pepper. Place the salmon fillets flesh-side down (this is the presentation side) on the hottest part of your grill and do not move them or try to release them if they are sticking.  Let them cook until you see dark grill marks near 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 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 cook for 1-2 minutes until softened, but still very 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.  Serve immediately.

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