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1
SALMON:
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2
Lay foil flat and place wood chops in the center.
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3
Perforate the foil by jabbing it with a fork or something else just as pokey.
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4
Place foil with wood chips on top of fire to build smoke and close lid to grill.
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5
Measure and place another foil sheet down for the fish.
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6
Place filet skin side down and inspect fish and remove any bones.
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7
Spray butter-oil on fish to coat the flesh evenly.
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8
Grind pepper on fish as you see fit.
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9
Add dill leaves to fish, discarding stems.
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10
Place foil containing the fish on the grill and close the lid.
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11
Once at medium temperature, add the spinach and mix oil and garlic evenly amongst the spinach.
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12
Watch it because this doesn't take long.
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13
ASPARAGUS:
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14
Lay out another sheet of foil for the asparagus.
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15
Drizzle EVOO over the asparagus an add the garlic.
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Mix the oil and garlic in the asparagus to ensure it is incorporated.
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Add the asparagus to the grill next to the fish.
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18
SPINACH:
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Add EVOO and garlic to pan and heat.
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20
Turn fame off when complete.
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Remove the salmon once its internal temperature has reaches 145F.
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22
Remove the asparagus after the fish.
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23
PLATING:
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A square or rectangular plate will work best for this.
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Place a bed of spinach down, just larger than the piece of salmon you intend to cut.
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Cut a piece of salmon in a nice rectangle and place upon the spinach.
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Lay spinach out how it will make the most sense and look the best.
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28
Enjoy hot and pair with a Chardonnay or savignon blanc.
