Nothing says Super Bowl like salmon, right? …Right? Well, at our house it does. While the rest of the nation snacked on wings and bean dips, I made salmon and asparagus (don’t worry, we still had nachos and beer.)
Salmon goes well with all kinds of green veggies – spinach, broccoli, kale, you name it. But I chose to make this dish with grilled asparagus because the two marinades have well-matching flavor profiles. The key to a good salmon is restraint – too many competing flavors overwhelm the fish, marinating it too long leaves it soggy, and overcooking it leaves it in the vicinity of cat food.
To Make the Honey Ginger Marinade:
1 tsp. ground ginger
1 tsp. garlic powder
1/3 cup soy sauce
1/3 cup orange juice
1/4 cup honey
1 scallion, chopped
1 1/2 lbs. salmon fillet
In a large Ziploc bag or airtight container, combine first six ingredients and mix well. Add salmon and seal tightly. Make sure the salmon is coated on both sides. Refrigerate 15-30 minutes, turning salmon over occasionally.
While the salmon is marinating, wash a handful of asparagus stalks and chop off the ends (about 1-2 inches). I always forget that the cooking process leaves asparagus considerably reduced from the size it began, so use more stalks than you think you’ll need.
My favorite marinade to use with asparagus is Dale’s Steak Sauce, but this time I decided to take a stab at creating my own version using many of the same ingredients as above. Asparagus doesn’t need to marinate as long as fish, so you can make this while the salmon marinates, then throw in the asparagus for the last 5 minutes.
DIY Dale’s Marinade:
½ c soy
½ c water
splash cider vinegar
splash Worcestershire sauce
½ tsp garlic powder
½ T ground ginger
½ tsp sugar
¼ tsp paprika
¼ tsp black pepper
½ tsp liquid smoke (optional)
Combine all ingredients in a jar and shake to mix well.
Lightly grease grill rack or frying pans and preheat to medium heat. Cook salmon 10-12 minutes per inch of thickness, flipping it over once halfway through. Brush with leftover marinade during cooking. Cook asparagus in its own marinade until mosly tender (but still a bit crunchy), flipping it over periodically.
Salmon is done when it is easily flaked with a fork and the middle is still bright pink. Serve with the skins on or off.
A zesty, healthy dinner for two. Discard any used marinades left over, and keep unused marinades sealed in the refrigerator for up to a week. Enjoy!