Barbecued salmon with asparagus

Serves:

Serves 4

Ingredients

• 3/4 cup whole egg mayonnaise
• 1 tbsp basil, chopped
• 1 tbsp coriander, chopped
• 1 tbsp olive oil
• 4 salmon fillets,125-150g each
• 2 bunches asparagus
• 1 lemon, wedges, to serve
• Dot’s Canola Oil Cooking Spray

Method

In a small bowl, combine mayonnaise with herbs. Season well and set aside.

Heat a barbecue or chargrill pan over medium-high heat and spray with Dot’s Canola Oil Cooking Spray. Season salmon fillets well. Cook skin side down for 4 minutes. Turn carefully and cook for a further 2-3 minutes or until done to your liking. Set aside to rest.

Meanwhile, snap woody ends from asparagus. Brush with olive oil. Grill, turning regularly, for 4 minutes until tender.

Serve asparagus alongside salmon with mayonnaise and lemon on the side.

Find related salmon recipes

• Asian salmon salad
• Baked salmon
• Baked salmon with leek and fennel
• Creamy smoked salmon pasta
• Creamy smoked salmon tagliatelle
• Family fish pie
• Salmon cakes
• Salmon filo pies
• Salmon fish fingers
• Salmon macaroni bake
• Salmon mornay
• Salmon sushi
• Salmon with chermoula potatoes
• Salmon with green salsa
• Salmon with miso noodle salad
• Salmon with zesty citrus salsa
• Salmon, corn and dill risotto

Serving Suggestions

Note

• We recommend Dot’s Canola Oil Cooking Spray as it has no artificial flavours, added salt, colours or animal fats.
• You can also cook the salmon in a regular frypan, if you prefer.
• If you bend the asparagus from the woody end in an upwards motion it will snap the woody part off.
• This dish is excellent served at room temperature.
• This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.

Directions for use for Dot’s Canola Oil Cooking Spray:

• Hold can as upright as possible and spray surface of unheated cookware coating cooking area completely.
• Do not spray product onto naked flame or lighted BBQs.
• Do not spray into gas ovens, even when not lit.