BBQed Salmon with Crispy Garlic Parmesan Asparagus

 

cedar grilling plank

1 to 2 cans beer, for soaking the plank

Salmon:

1 center cut salmon filet, skin on (about 2 pounds)

1 tablespoon mesquite liquid smoke

One lemon, sliced

 

Rub:

1/4 cup brown sugar

1/4 cup sweet paprika

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon red chile flakes

Kosher salt and fresh ground pepper, to taste

 

Place cedar plank in a 9”x13” pan and pour 1 to 2 cans of beer over it, so that top of plank is covered and wet. Set a heavy glass or bowl on top of the plank to keep it submerged. Set aside for 2 hours…yes, 2 hours.

About 45 minutes prior to grilling, prepare the salmon. Place salmon in a separate 9”x13” pan or similar dish. Drizzle a little liquid smoke on the salmon (not too much, it’s really potent) and then sprinkle the filet evenly with the rub, patting it gently onto the salmon. Place the lemon slices on the salmon. Set aside on the counter to marinate.

When the grilling plank is done soaking, preheat grill to 400. Drain and discard beer from pan holding the plank. Set plank back into same pan, and then place marinated salmon onto the plank, to carry out to the grill. Back off the temp of the grill to 350. Set plank with salmon directly onto the grill grates and shut grill. Don’t peek until it has been cooking for 15 minutes. Depending on the size and thickness of the salmon, cook for about 20 to 25 minutes total. And don’t be concerned if the plank starts to smoke, that’s a good thing. The salmon is done when it has a nice, deep bronze color. You can also insert a fork into the thickest part of the salmon. If it flakes easily, it’s finished cooking. Serve the salmon on the plank.

 

Crispy Garlic Parmesan Asparagus

2 pounds asparagus washed, dried and woody ends cut off

3 tablespoons unsalted butter, melted

2 tablespoons olive oil

4 cloves garlic, minced

1/2 cup fresh grated Parmesan plus more for grating on the cooked asparagus

1/2 cup Panko breadcrumbs

2 teaspoons parsley, finely chopped

Kosher salt and fresh ground pepper, to taste

 

Preheat the oven to 400°F. Line a baking sheet or tray with parchment paper.

Place the trimmed asparagus in a bowl. Add the Panko and Parmesan mixture and mix evenly.

Transfer the asparagus onto the baking sheet and arrange into one even layer. Bake for about 10 minutes, or until the asparagus becomes tender.

Broil on high for 2-3 minutes until breadcrumbs are golden brown. Keep an eye on it in the broiler. Don’t let it burn.

Grate more Parmesan on the asparagus and serve warm.