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1
Heat your grill for a high temp, laying out whiskey barrel wood chunks to infuse the fish with a nice smokey scent and flavor.
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2
(I have a gas grill so I got a sheet of foil, laid the wood pieces in it, wrapped it up, then poked some holes in it to allow the smoke to escape.)
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3
Lay out salmon on a sheet of aluminum foil and curl the edges to prevent liquids escaping.
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4
Top with Mediterranean Sea salt and fresh dill.
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5
Melt the butter in a small sauce pan over medium-low heat .
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6
Add the brown sugar and the bourbon .
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7
Stir until incorporated and pour on salmon.
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8
Cut the bottom ends off the asparagus to remove any white bits and add to a sheet of aluminum foil curled as mentioned in step 2.
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9
Add salt, pepper, Worcestershire sauce, soy sauce, and the orange zest to the asparagus; mix to combine.
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10
Add the fish and asparagus to the grill and cover.
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11
Add olive oil to a pan and heat over medium heat.
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12
Once the oil is hot, add the spinach and garlic.
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13
Toss until slightly wilted and remove frome heat.
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14
Cook fish until an internal temp from the thickest part reads 145F and remove salmon and asparagus from heat.
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15
Plate the spinach as a bed for the fish, then add the salmon to rest upon it.
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16
Add asparagus as you see fit.
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17
I recommend serving with a nice glass of bourbon.
