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1
Salmon: Soak Cedar plank in hot water (totally submerged for at least 30 minutes) Cut salmon filet into 4 portions.
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2
Melt butter in microwave and coat the salmon in the liquid butter.
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3
Set aside.
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4
Drizzle asparagus with olive oil and sprinkle with coarse salt.
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5
Preheat oven or BBQ to 350-400 degrees.
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6
BBQ works better because it will char the cedar a bit, releasing a bit of smoke.
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7
Place salmon on cedar plank, and roast on BBQ (or in oven).
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8
If using BBQ, ensure that cedar does not catch on fire, by using indirect heat (do not place the plank directly over the flame) - and have a small spray bottle of water handy.
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9
cook for 15 minutes or until done.
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10
Do not over-cook.
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11
When salmon is finished, grill or roast Asparagus on very high heat for 3-5 minutes.
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12
To serve: Transfer salmon from the plank onto a plate.
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13
Place 3 asparagus side by side over top of the salmon (let it hang over the edges).
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14
Pour sauce over the asparagus and salmon - in the middle, letting the sauce spread a bit naturally (do not cover the salmon and the asparagus in the sauce).
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15
Sauce: In a small sauce pan, combine the sauce ingredients, stir, and warm up.
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16
Do not bring to a boil.
