Recipe for the Weekend! Grilled Salmon Steaks

Start yer grills! I am a huge fan of salmon, however... the rest of the people inhabiting my home don't. Or at least they think they don't! It's such a great fish and especially for summer because it's best on the grill. Not many fish {especially for those of us in LAKES COUNTRY who don't buy fish} can stand up to the grill and just end up getting fried. Which is certainly not a bad thing!! It's just refreshing to have something a little different once in a while. There are a variety of ways you buy salmon.... Whole : Carve at will. Fillets : as most of us are accustomed to seeing fish. Steaks : cut across the fish as in the photo above. You choose your favorite method. Steaks are great because they are more uniform in thickness and for the most part the whole piece cooks at the same pace.

Serve this wonderful springy, light meal with a salad and some of your favorite white wine and you have a great brunch or a filling supper, too. Get out of the house and let your grill do the work! This recipe is courtesy of Martha Stewart.

Ingredients

Serves 4

• 1 tablespoon olive oil, plus more for grates
• 1/2 cup Dijon mustard
• 1/4 cup sugar
• 2 teaspoons white-wine vinegar
• 3 pounds medium-thick asparagus, trimmed
• Coarse salt and ground pepper
• 4 salmon steaks (6 to 8 ounces each)
• 4 slices grilled bread (optional)

Directions

1. Heat grill to high; lightly oil grates. Make mustard sauce: In a small bowl, whisk together mustard, sugar, and vinegar. Divide sauce between two bowls (about 1/2 cup each); use one for basting and the other for drizzling. Set aside.
2. In a large bowl, toss asparagus with oil; season with salt and pepper. Working in batches, if necessary, grill asparagus, turning occasionally, until lightly browned and tender, 4 to 8 minutes, depending on thickness of spears. Set aside.
3. Arrange salmon steaks on a baking sheet; season with salt and pepper. With a brush, baste each side lightly with some of the mustard sauce. Grill salmon steaks, basting with sauce again, until glazed and cooked through, 3 to 5 minutes per side. Transfer salmon to plates; drizzle with mustard sauce. Serve with half the asparagus and, if desired, grilled bread.