Grilled Maple Dijon Salmon and Prosciutto Wrapped Asparagus Bundles

It's BBQ season! I love grilling as it's quick, simple and leaves few dishes for clean up.  Living on the West Coast we are blessed to have access to fresh, affordable salmon which is very tasty on the grill. Tonight I've paired the salmon with grilled portabella mushrooms sliced, prosciutto wrapped asparagus bundles and a fresh side salad.  Enjoy!

Grilled Maple, Dijon Salmon (2 servings):

- 2 fillets of salmon (approx. 130g each)

- 1 Tbsp. maple syrup

- 1 Tbsp. Dijon mustard

- 1 Tbsp. Greek yogurt or mayonnaise

- Salt and Pepper to taste

 

Step #1

Spread Dijon mustard and Greek yogurt over the top of the salmon fillets.  Drizzle maple syrup and sprinkle with salt and cracked pepper.   Set aside while the BBQ preheats to let the flavours absorb.

 

Step #2

Pre-heat the grill and season the grill.  Place the salmon skin down and spoon on any remaining syrup.  Grill for approximately 10 minutes (this will vary on your BBQ and thickness of the fillet.   Keep an eye on it and as soon as the pink turn light remove from the grill. 

 

Prosciutto Wrapped Asparagus Bundles (2 servings):

6 asparagus

2 pieces of prosciutto ham

 

Step #1

Wash asparagus and de steam by breaking off the end where it naturally wants to break (removing the woody part of the asparagus). 

 

Step #2

Place one sheet of prosciutto on a cutting board or clean counter.  Arrange 3 asparagus and roll prosciutto around until tight.  Set aside.

 

Step #3

Pre heat the grill on medium/medium high. Grill for approximately 7 minutes depending on how you like your asparagus. 

 



 Bright, fresh summer colours and flavours!