Salmon with Asparagus and a light Mustard Sauce

I made this dish Christmas Eve, as part of the 7 fish tradition. While I know it was fantastic, by the 4th fish, everyone was done with eating, so it got sent home in doggy bags for everyone at the dinner party. Since the summer is coming, I am going to put a slight twist on this dish, grill it rather than bake it. Plus it's a good way to leave the cooking up to the guys for the day!

What you will need:

4 Salmon fillets cut about 2 inches thick
2 bunches of Asparagus

Marinade for Fish:
1/2 cup of Spicy Mustard (Guldens is fine)
1 Lemon squeezed (no seeds)
1/2 cup balsamic vinegar
2 springs of parsley
2 garlic cloves
1/4 onion powder

Marinade for Asparagus
Salt
Pepper
1/2 cup of balsamic vinegar
1 cup of Extra virgin olive oil
1/2 cup of Sun dried tomatoes finely chopped

This dish will serve 4.

Wine Recommendation: Duckhorn Vineyard Sauvignon Blanc ($28.00)

Preparation Time: 1 hour, 20 minutes (only because you are marinating the fish & asparagus)

Start chopping your garlic. In a small bowl start whisking in all of your marinade ingredients. The marinade should be a good balance of watery yet thick enough texture to bond with the fish. Place your salmon fillets in a large bowl or square Tupperware container. Now pour your marinade over the salmon. Let sit for at least 1 hour in the refrigerator.

For your asparagus, cut the ends not the tips of the asparagus off. Wash/Rinse/Dry. In a large Tupperware container add in all of your marinade ingredients. Place in the refrigerator for one hour.

Ok, let's get cooking:
Turn your grill heat on High to sear the salmon and grill the asparagus. After about 5 minutes you can turn your salmon and cook on the other side for another 5 minutes. Then turn your grill heat to medium cover the grill for 5 minutes and all is complete!

Tip - for an extra kick, place dollops of spicy mustard on the sides of the platter you serve the fish on, your guests may enjoy that extra spice!

Bon Apetito!