2 fresh Atlantic Salmon steaks ( or salmon in your area )
2 cedar planks, soaked
1/4 cup virgin olive oil
2 sprigs of fresh dill, chopped
2 tbsp balsamic vinegar
1 tbsp fresh chopped parsley
2 cloves garlic, chopped
1/2 tsp ground black pepper
pinch of sea salt
1 good sized bunch of asparagus, with woody ends removed
1 tomato, chopped
1/2 onion, sliced
Cucumber Dill Sauce
1/2 cucumber, peeled and chopping into small pieces.
1 clove garlic, chopped finely
2 sprigs fresh dill, chopped finely
1 green onion, chopped finely
Pinch of black pepper and salt
1/2 cup mayonnaise or yougurt ( whatever you have on hand )
splash of milk or cream ( enough to make it creamy but not watery )
Refigerate until the salmon is ready to serve.
Marinate the steaks for at least one hour, covered in the refrigerator. Soak the cedar planks as per instructions, from 20 minutes to 4 hours depending on your time available.
Place the steaks on the planks and place on the barbecue. You will need a water spritzer handy as the planks will smoke and possible catch on fire. This gives the steaks a wonderful smokey barbecued flavor. Cook the steaks for 20 minutes without turning.
Prepare the asparagus by grilling in a heated skillet with oil. Add sliced onion and chopped tomatoes near the end of the cooking time. Aprpoximately 7 – 10 minutes. Do not overcook asparagus, it should remain firm and crisp.
Serve with boiled new potates and cucumber dill dressing and lemon wedges.
Refreshing and delicious!