Cajun Salmon & Grilled Asparagus
The Cajun seasoning on the salmon adds a nice spicy kick, while the grilled asparagus will provide a nice crunch and subtle sweetness to balance out the dish. Cooking them on a COBB griddle will allow for a nice sear on both the salmon and asparagus, locking in all the flavours. It's a great way to cook a healthy and flavourful meal that's sure to please!
Serves 4
Ingredients
- 4 x fresh salmon fillets
- 3 T Cajun spice mix
- 2 bunches asparagus spears
- Olive oil
- Salt and pepper
- Fresh lemon juice and extra to serve
Method
Rub the Cajun spice onto the flesh side of each fillet. Allow them to marinade for about half an hour.
Prepare and light your Cobb Cooker with 1 Cobblestone [see fuel].
Place the Griddle and the Dome Cover on your Cobb Cooker and let it heat up for at least 5 minutes. Snap off the tough ends of the asparagus. Coat the Griddle with olive oil and chargrill the asparagus spears for about 5-10 minutes (depending on thickness), turning every so often. Remove from the griddle and toss in lemon juice, olive oil and season to taste. Place the Dome Cover back onto the Cobb Cooker to heat up for 2 minutes.
Make sure the salmon is at room temperature. Splash a little oil onto the Griddle. Place the fillets skin side up for 2 minutes, turn and repeat. Remove from the heat and serve immediately with the chargrilled asparagus and extra lemon wedges.
NOTE: The end result should be a medium rare piece of salmon and overcooking should be avoided.
FUEL: Cobb Compact - 1 Cobblestone | Cobb Premier - 1 Cobblestone or 10 briquettes | Cobb Supreme - 1 Cobblestone or 10 briquettes | Cobb Premier Gas - Maximum heat.