Stock up on the coals and craft beer,as it’s time to jam on another recipe that gets you outside at the grill with a coldie in one hand and your cooking tools in the other.
I love salmon and asparagus for an evening meal, and this one is good for any day of the week. It’s fast, easy and satisfying. I’ll toss you a fish recipe that uses your favorite IPA – and a quick asparagus plan that will work alongside the salmon.
Every MN brewer seems to be turning out a nice IPA, so grab a sixer or a growler and get cooking. The hoppy notes in the beer will stand out in this recipe, and if your fav IPA has some nice citrus character, all the better.
First off, get the grill started for medium heat indirect cooking.
Quick Grill Asparagus Ingredients
A good bunch of asparagus, cleaned and top spears snapped off
2 tabs butter, cold
1 green onion, white part and 4-5 inches of green stems, sliced
2 cloves garlic, minced
salt and pepper
Directions
Pat the asparagus spears dry with a kitchen towel and pile into a long sheet of aluminum foil. Season and toss a bit, and then work the butter, green onion, and garlic in with the spears. Fold the foil up with enough room to crease and seal the top several times over. Seal the foil packet ends, too. Set aside in refrigerator.
Quick Grill IPA Salmon Filets with Dill Sauce Ingredients
2 salmon filets
olive oil for brushing
4 pads of butter, cold
2 green onions, white part and 4-5 inches of green stems, sliced
1 lemon, sliced thin with seeds removed
6 oz. of your favorite IPA, plus more for the cook
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1 cup sour cream
1 T. fresh dill, chopped
2 tsp. capers, drained
salt and pepper
Directions
Pour approx. 12 oz. of IPA into your favorite glass and begin drinking. This is a pretty great recipe already, isn’t it? Combine the ingredients for the topping and put in the fridge.
Make a foil tray for cooking the salmon, and make it large and thick enough to turn up the edges at least an inch or so. Pinch the corners so the tray will hold liquid. Brush the bottom of the tray with olive oil. Lightly salt and pepper the salmon filets and place them in the tray. Put two tabs of butter on each filet and top with green onions and lemon slices. Make a foil tent for the tray and fold and seal the edges, leaving one corner open.
Move the tray to the indirect-heat side of the grill. Gently pour 6 oz. of IPA into the tray and seal the final corner.
Take the asparagus foil container out of the fridge and place on the indirect side of the grill, but closer to the coals, and make sure the seam is on the side.
Cook asparagus for four minutes on one side, then flip and cook another four minutes. Cook the salmon for the entire eight minutes.
Gently remove both foil packets and let sit for 2-3 minutes on a baking sheet. You may want to use two long spatulas for the fish packet so you don’t spill the liquid inside.
Carefully open both packets and plate the salmon filets and asparagus, removing the lemon slices from the fish and leaving the green onions in place. Serve the fish with a nice dollop of the dill sauce.
I like to make some rice and serve the asparagus on top of that. Also, a side salad may suit your summer fancy. Not to mention more IPA with dinner!