Grilled Salmon and Aparagus

4 medium salmon filets (Sockeye or Pacific Red), skin on one side

¼ cup lime juice

¼ cup soy sauce

½ cup lemon grass chopped very finely

Lowry’s Lemmon Pepper to taste

1 bunch cilantro coarsely chopped

2 tbsp flaked sea salt (1/2 tbsp for each filet)

½ cup olive oil

1 bunch of fresh green asparagus

1 bunch fresh white asparagus

Wash salmon and pat dry.  Using flaked sea salt, salt red side lightly, cover and refrigerate overnight.

While preparing remaining ingredients, heat grill to high

Mix lime juice, soy sauce, olive oil, lemon grass, cilantro, and lemon pepper in blender.  Blend at medium until creamy.  Take salmon from fridge and marinate in mixture along with asparagus for an hour or so.

Remove salmon and asparagus from marinate and set salmon onto grill (SKIN SIDE DOWN FIRST) (use cedar planks if you have some) and asparagus on top rack of grill.  Close cover and grill for about 3 minutes.  Salmon is best while still moist and red. Using a basting brush, baste salmon with mixture continuously while cooking.  After salmon has cooked for three minutes, skin side down, using a wide spatula, turn salmon over and grill 1- 2 minutes longer.

Remove salmon, serve with asparagus, baked potatoes and gingered carrots drizzled with Thai peanut sauce.