the Ingredients
Lemon Vinaigrette
Special Equipment
- Griddle
Instructions
- Prepare the vinaigrette: In a bowl, whisk together all the vinaigrette ingredients. Set aside.
- Prepare the asparagus: Trim by bending each spear until it snaps at the natural breaking point. Discard the tough ends.
- Season the salmon: Pat fillets dry with a paper towel. Rub with olive oil, salt, black pepper, and smoked paprika (if using).
- Cook the Asparagus: set up the barbecue for direct cooking over medium heat (180°C-230°C).
- Pour 300ml of water into the wok. Preheat the wok and steamer on the barbecue until the water is simmering. Steam the asparagus for 2-3 minutes until just tender.
- Flash grill the asparagus for 30 seconds per side to add a slight char.
- Sear the Salmon on the Griddle: preheat the BBQ griddle plate for 5 minutes over medium-high heat. Lightly oil the surface.
- Place the salmon fillets skin-side down on the hot griddle. Cook for 4-5 minutes without moving until the skin is crisp.
- Flip and cook for another 3-4 minutes until the internal temperature reaches 52°C-55°C (medium) or 60°C for well done. Remove from heat and let rest for 1-2 minutes.
- Assemble & Serve: arrange the asparagus on a warmed platter.
- Whisk the vinaigrette to recombine, then drizzle over the asparagus.
- Place the seared salmon fillets on top and garnish with toasted seeds and a sprinkle of lemon zest.
In the Kitchen:
At the Barbecue:
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