Grilled Salsa Salmon
- Salmon Fillet ~ We prefer fresh and without bones.
- Salsa ~ When available, homemade is great. This time we used store bought.
- 1/2 tsp olive oil
- aluminum Foil
Fold a large piece of foil in half to accommodate the size of your salmon fillet. Use enough so that you are able to create a 2" lip to catch drippings. Rub foil with olive oil. Place fillets skin down on foil, close lid and grill at medium low heat @ 275 degrees for about 15-20 minutes, checking periodically.
Once the edges of skin begin to blacken and salmon appears to be almost cooked through, add salsa to the top and continue to cook for another 5-10 minutes.
Grilled Garlic Asparagus with Parmesan and Cherry Tomatoes
- 1 lb fresh asparagus
- 1 cup cherry tomatoes
- 2 tbsp grated Parmesan
- 1 tbsp garlic
- aluminum foil
Fold a large piece of foil in half to accommodate the size of your asparagus spears. Use enough so that you are able to create a 2" lip to catch drippings. Drizzle asparagus with olive oil. Sprinkle with garlic and Parmesan and top with cherry tomatoes. Place on the top grill rack and periodically turn spears as salmon is cooking below.