Salmon, Swordfish & Asparagus

[shygnome]

A nice way to enjoy grilling without the usual colon busting meatfest.

Season grill at medium. I brush olive oil on the grate.

Swordfish steaks for an appetizer.
Wash filets in cold water.
Rub with a mixture of pink sea salt and Cavender’s no salt seasoning.
Lightly brush both sides with extra virgin olive oil.
1-1.25" thick, grill 4-5 mins on each side. Medium heat.
Serve with a drizzle of Tobasco Chipotle. Add in last minute of grilling.

Salmon.
Wash filets in cold water.
Find a nice Scottish Salmon. Finding a high quality fish market is key.
Give the fillets a thorough “onceover”.
Rub with a mixture of pink sea salt and Cavender’s no salt seasoning.
Lightly brush meat side with extra virgin olive oil.
Grill with skin side down for 5-7 minutes or until cooked to your preference. Do not overcook, as it would have tasted fine raw.

Very soon after placing salmon filets on the grill, use a spatula and prevent the skin from sticking. A friend of mine uses anti stick spray, I prefer to use spray olive oil. Whichever works best for you. You will want to keep the filets from breaking up, so be gentle. Squeeze fresh lime juice on filets a few minutes in. Turn filets on meat side for 1-2 minutes before serving.

Asparagus
Wash and soak spears in cold water. Place spears directly on the grill when you put on the salmon filets. 5-7 minutes is all they need.

Serve with a nice white table wine or bottles of XX Lager with lime.
Key lime pie makes for a nice desert.

This dish never disappoints.

Bon appetit,
Shy

[old honda rider]

Oh, man, does this ever bring back memories.

First time I had swordfish was at a little pousada in Guimarães, Portugal.

It was so good I wept.

[JrGtr42]

Sounds good to me.
I'll grill swordfish with a light dusting of cajun seasoning - that's all.
salmon gets a drizzle of olive oil, garlic powder, cracked pepper and fresh dill.

asparagus tossed with olive oil, lemon juice and black pepper, then tossed on the grill till tender. Maybe a quick shot of sea salt to finish.
yum yum.

[Boomer]

We get swordfish every once in a great while. I put a simple brushing of EVOO, followed by just a dash of seasoning salt. Sometimes my mother will fix up a sauce that she sprinkles over the top - tastes a bit like shrimp cocktail sauce only not quite as strong. Salmon - just some EVOO, salt, and fresh dill. If I dont have fresh dill, I have tried a leaf or two of fresh cilantro. Thats not bad either and its not really overpowering.

[dheafey]

(07-26-2011 06:30 AM)boomer Wrote:  We get swordfish every once in a great while. I put a simple brushing of EVOO, followed by just a dash of seasoning salt. Sometimes my mother will fix up a sauce that she sprinkles over the top - tastes a bit like shrimp cocktail sauce only not quite as strong. Salmon - just some EVOO, salt, and fresh dill. If I dont have fresh dill, I have tried a leaf or two of fresh cilantro. Thats not bad either and its not really overpowering.

Yum! For us, a little mayonnaise and a shake of lemon pepper seasoning on the swordfish steaks. I love dill, so I will have to give your recipe a shot.

[knitterbookbinder]

Hickory-smoked salmon (skin-side down on a bed of fresh sage and oregano, and a sliced lemon, topped with S&P, fresh lemon thyme and lime juice) and six fresh cobs of corn.

[Gungawoman]

Swordfish.......(wiping drool off my face)

How I wish we could get swordfish up here in the mountains.......