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Grilled Blackened Salmon with Asparagus

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Beautiful looking, delicious, light salmon recipe.

Grilled Blackened Salmon with Asparagus
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Grilled Blackened Salmon with Asparagus

Recipe by ZivileCourse: MainDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Ingredients

  • 4-5 pieces of skinless salmon file (6-8 oz. each)

  • 1 tsp. of sea salt

  • 1 tsp. of black pepper

  • 1 tbsp. of garlic powder

  • 1 tbsp. of sweet paprika

  • 1 tsp. of smoked paprika

  • 1 tbsp. of Cuban Style Citrusy Garlic seasoning (“Trader Joe’s)

  • 2 tbsp. of olive oil

  • 5 slices of large lemon or 10 slices of small one

  • Grilled asparagus

  • 1 lb. of thicker asparagus shoots

  • 1 tbsp. of lemon pepper

  • 1 tbsp. of garlic powder

  • 2 tbsp. of olive oil

  • For serving

  • 4 radishes, thinly slices with knife or using a mandolin slicer

  • A handful of micro kale

  • A handful of Alfa Alfa micro greens

  • A few tbsp. of Chimichurri sauce

Let’s make iT

  • Prepare the salmon
  • Start your charcoal grill and preheat the griddles.
  • Mix all the spices together in a small bowl.
  • Pat dry the salmon pieces with paper towels.
  • Rub with olive oil and sprinkle salmon from both sides with spice mix.
  • Prepare the asparagus
  • Trim the asparagus shoots and place it in a plastic bag.
  • Add olive oil, spices and rub to coat it evenly.
  • Let’s head to the grill
  • Start from the asparagus. Grill quickly from all sides. It should not take longer that 5 min. Remove from the grill and leave it uncovered to prevent sagging and overcooking.
  • Then place salmon skin side up and grill for 4-5 min or until it gets a nice brown char.
  • Add slices of lemons on the griddles and flip the salmon on them skin side down.
  • Close the grill and grill for another 8-12 min (depending on the size), until it reaches 145 F internal temp. I always use and strongly recommend to use a meat thermometer.
  • Let’s plate it
  • Place radish slices overlapping each other and creating like a carpet.
  • Place 5-6 shoots of asparagus.
  • Place 1 salmon file with the lemon slice underneath,
  • Put 1 tsp. of Chimichurri sauce on the salmon and even it out.
  • Add microgreens on the top.
  • Make a few dots on the plate with Chimichurri sauce.
  • Serve and enjoy!

Notes

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