Aired January 22, 2009
Salt and pepper
Smoked paprika, for sprinkling
Vegetable oil for the grill and asparagus
For the glaze:
6 tablespoons soy sauce
6 tablespoons honey
5 tablespoons lemon juice
2 tablespoons grated ginger
6 teaspoons Dijon mustard
3 tablespoons stock (chicken, beef or veggie)
3 teaspoons sesame oil
3 teaspoons olive oil
1 teaspoon red pepper flakes
Preheat grill or grill pan to medium-high.
Season salmon with salt, pepper and smoked paprika. Grill until brown and cooked through, about 5-7 minutes per side depending on thickness.
When the salmon is halfway done, toss the asparagus in a tablespoon of oil and season with salt and ground black pepper. Grill until brown and cooked through, about 3 minutes.
While the salmon is cooking, in a small sauce pan over medium-high heat, add all of the glaze ingredients and reduce until thickened, stirring occasionally.
Serve the salmon filets topped with the honey-soy glaze and grilled asparagus alongside.