Cajun Grilled Salmon with Asparagus Tapanade
By Sue Serves 6
Salmon is loaded with Omega 3 fatty acids (a cholesterol lowering ingredient). This is good fat!
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- 1 lb asparagus, peeled and trimmed
- 2 cloves garlic, peeled and smashed
- ½ cup fresh basil leaves
- ¼ cup pine nuts
- 2 tsp salt
- 3 tbsp olive oil
- 3 lbs salmon filet
- 3 tbsp Cajun Seasoning
You may also need:
Bowl, Food Processor, Grill, Kitchen Knife, Oven, Spoon
Cut the spears in half and roughly chop the stalk bottoms.
In a food processor, combine the chopped asparagus, garlic, basil, pine nuts, and 1 teaspoon of the salt. With the motor running, pour in 1 tablespoon of the olive oil and process until finely chopped.
In a small bowl, combine the Cajun Seasoning, and the remaining olive oil and salt.
Rub the mixture over the fish.
Grill or broil the steak 10 minutes skin side down. Do not flip. Once beads of white start forming on the flesh, remove leaving the skin stuck to the grill.
Divide the fish into 4 portions and serve topped with dollops of Asparagus Tapenade.
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