Recipe for Tuscan Grilled Salmon
Prep time: 10 minutes
Cook time: 10-12 minutes
4 - 6 oz. pieces of boneless and skinless salmon filet
1 ½ teaspoons Italian herb blend
¼ teaspoon ground coriander
½ teaspoon ground fennel (may need to grind your own in a spice grinder)
½ teaspoon salt
¾ teaspoon ground black pepper
2 bunches thin asparagus, with the bottom 2 inches trimmed off
2 garlic cloves, minced
3 Tablespoons olive oil
1/3 cup chopped kalamata olives
1 Tablespoon lemon juice
1. Combine Italian herb blend, coriander, fennel, ½ teaspoon black pepper, and ¼ teaspoon salt in a bowl. Sprinkle on the salmon fillets.
2. Rub asparagus with 2 Tablespoons olive oil, ¼ teaspoon of salt, ¼ teaspoon of black pepper and garlic.
3. Rub salmon with 1 Tablespoon of olive oil. Gill over medium high heat until the salmon is moist but cooked (about 3-4 minutes per side depending on the thickness of the salmon). At the same time, grill the asparagus until it is al dente.
4. Place asparagus on the bottom of a platter. Top salmon with chopped olives and lemon juice.
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