Grilled Salmon with Garden Mayonnaise
- Makes: 4 servings
- Prep: 10 mins
- Grill: 8 mins to 12 mins
- 4 6 ounces skinless salmon fillets, cut 1 inch thick
- 12 ounces asparagus spears
- 1 tablespoon olive oil
- Sea salt or salt and freshly ground black pepper
- Rinse fish; pat dry. Snap off and discard woody bases from asparagus. Brush asparagus and both sides of salmon with oil. Season both with salt and pepper.
- For a charcoal grill, place salmon on greased rack of an uncovered grill directly over medium coals. Place asparagus on grill next to salmon. Grill for 8 to 12 minutes or until asparagus is tender and fish flakes easily, turning fish once halfway through grilling, and turning asparagus occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and asparagus on grill rack. Cover and grill as above.)
- To serve, arrange asparagus on plates. Top each with salmon. Spoon Garden Mayonnaise mixture on top of salmon. Makes 4 servings.
- In a small bowl combine celery, green onions, mayonnaise, lemon juice, and tarragon. Makes 3/4 cup.
Nutrition Facts (Grilled Salmon with Garden Mayonnaise)
- Per serving:
- 501 kcal ,
- 37 g fat
- (7 g sat. fat ,
- 16 g polyunsaturated fat ,
- 9 g monounsaturated fat ),
- 107 mg chol. ,
- 313 mg sodium ,
- 6 g carb. ,
- 3 g fiber ,
- 3 g sugar ,
- 37 g pro.
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