Asian Salmon & Lemon Asparagus Skewers

How to Make

• Step 1: Marinade ... Add everything to a ziploc bag; or, a glass or ceramic bowl (no metal bowl). Then, add all the ingredients; and, either mix, or 'squish' the bag to combine. Add the salmon to the bag (or bowl), close; and, shake until everything is mixed up. If you use a bowl, cover with plastic wrap. Marinade in the refrigerator for 1 hour. Do not marinate much longer.

• Step 2: Asparagus ... First, you don't want that thick woody or that pencil thin asparagus; it just doesn't work - you want a nice medium thick asparagus. Then, trim the tough ends off; and, cut the asparagus in half. Now, I don't blanch the asparagus; because I love it still crisp and tender. But, if you like yours bit more done ... try blanching in the microwave. Add the asparagus to a pie plate, add just enough water to cover the asparagus; and, cover with a paper towel. Cook on medium high for 1 minute. Then, it's done. Just pour out the water, and add a few ice cubes to the pan to cool; and, a minute later - transfer to a paper towel to cool. This works really well; but, personally, I don't find that necessary.

• Step 3: Salmon ... Remove the salmon from the refrigerator and marinade; and set on the counter. Make sure to discard the marinade. You want the salmon to be almost room temperature before making the skewers.

• Step 4: Skewers ... Add a piece of salmon, slice of lemon folded in half, then 2 asparagus spears (horizontally of course - right through the center). Then, repeat 2x - a piece of salmon, slice of lemon, 2 asparagus spears. You can add another piece of salmon and the end, if there is room. Season with salt and pepper.

• Step 5: Cook ... I prefer an outdoor grill or grill pan for this. Medium high-high heat for 8-10 minutes, turning often. You want the asparagus, lightly tender and charred; and, the salmon, firm and medium. A little pink in the center is ok for salmon.

• Step 6: Serve and ENJOY! ... I like to really enjoy serving this a bit lighter. Maybe, on a platter of sauteed bok choy; or, a Asian vegetable slaw on the side. I have also served a cold soba salad on the side, which is really nice. The idea is, to keep it simple and a bit lighter.