Name: grilled asparagus & wild king salmon with shallot-ginger vinaigrette
Ingredients: 3 tablespoons sherry vinegar; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons finely minced or grated shallots; 1 tablespoon tamari ((gluten-free soy sauce)); 2 teaspoons freshly grated ginger root; 1/2 teaspoon stevia; 2 teaspoons gluten-free asian bbq sauce; 2 garlic cloves, finely minced; 1/2 cup extra virgin olive oil; 1 pound fresh green and/or white asparagus; 2 - 6 to 8 ounce boneless wild king salmon filets; olive oil; salt & freshly ground black pepper, for seasoning; 3 cups fresh greens, such as arugula, spring mix or baby spinach leaves; 1 teaspoon toasted sesame seeds; lemon wedges, for serving ((if desired))

Looking for a delicious summery low-carb dish? You can’t go wrong with this grilled asparagus & wild king salmon. Enjoy it on top of your favorite greens and dress it with a yummy shallot-ginger vinaigrette. Pure perfection.

Full credit goes to the originator of the recipe, Chef Tom Douglas. He offers us the perfect combination of grilled foods on a bed of fresh salad greens, topped off with the most delicious vinaigrette. The only changes I made to the recipe were the ones necessary to make the vinaigrette gluten-free and low-carb.

Let’s start at the beginning…

Begin by making the vinaigrette.

That way the flavors will have a chance to blend while we finish up at the grill. The longer the vinaigrette sits, the better it tastes.

In a small bowl combine vinegar, lemon juice, chopped shallots, tamari, grated ginger root, stevia, Asian bbq sauce and minced garlic.
Gradually whisk in 1/2 cup olive oil until emulsified.

As previously mentioned, I used San-J Gluten-Free Reduced Sodium Tamari in place of regular soy sauce along with San-J Gluten-Free Asian BBQ Sauce so that I could offer this dish to my gluten intolerant loved ones.

Feel free to use regular sauces if you prefer.

Too much is way better than too little…

You will have quite a bit of dressing left over. Be sure to place it in an airtight jar and stash it away in the fridge for next time.

Let’s talk salmon…

If you want to create a dish that shines, the salmon that you choose will make all the difference. What you see pictured here is wild-caught king salmon, also known as chinook salmon. Typically, the best wild-caught salmon comes from the Pacific Ocean. Most of the commercially sold salmon from the Atlantic Ocean is farm-raised …not what I would normally choose.

Before grilling, be sure to oil the salmon well so that it doesn’t stick to the grill. A generous amount of salt and freshly ground black pepper is then applied.

Get that grill nice and hot…

The grill must be preheated so that the grates are smokin’ hot. Place the salmon on the hot grate, skin side up first. Don’t try to flip it until it’s ready …about 5 to 6 minutes, depending on the thickness of the filet.

The asparagus is grilled along with the salmon, at the same time.

Preheat the gas grill to medium heat.
Wash the asparagus.
Break off the woody bases where spears snap easily.
Measure the thickness of salmon.
Brush asparagus and salmon with olive oil.
Sprinkle generously with salt & pepper.
Place the salmon and asparagus directly on grill rack over medium heat.
The asparagus should be placed horizontally across the rack so that they don’t fall through.
Grill the salmon for 4 to 6 minutes per side for each 1/2-inch of thickness.
Or, until the fish flakes easily when tested with a fork.
Grill asparagus about 5 to 6 minutes or until crisp-tender, rolling the spears over to cook all sides.

Time to build your very own Grilled Asparagus & Wild King Salmon Salad…

Just before serving, whisk the vinaigrette.
In a large bowl, toss the fresh salad greens with about 2 to 3 tablespoons of the vinaigrette.
Divide the dressed greens mixture between two plates.
Toss the asparagus with another 2 to 3 tablespoons of the vinaigrette.
Arrange the asparagus on top of each plate of greens.
Place a salmon portion on top of each salad.
Drizzle with 3 to 4 tablespoons of vinaigrette on each salmon serving.
Sprinkle generously with the toasted sesame seeds.
Serve with lemon wedges, if desired.

5 from 3 votes