1 salmon filet, 2-3 pounds
¾ cup mayonnaise
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¼ cup wasabi horseradish sauce
Coarse black pepper and kosher salt to taste
2 pounds asparagus, ends removed and cut into thirds
1-2 tablespoons soy sauce
½ tablespoon sesame seeds
2 tablespoons olive oil
Heat oven to 450 degrees.
Soak a cedar plank in water for 30-45 minutes.
Prepare a charcoal grill for indirect cooking, coals stacked on both sides, preferably in baskets leaving center open.
Place salmon on soaked cedar plank.
In small bowl mix mayonnaise and wasabi and generously cover salmon; season to taste with salt and pepper.
Place plank with salmon on grill rack in the center, not over coals. Close grill and cook 12-15 minutes or until topping is nicely browned and thermometer in the center reads 130-135 degrees. Remove from grill and keep warm.
While salmon cooks, place asparagus, soy sauce, sesame seeds, salt and pepper and olive oil on large rimmed baking sheet and toss to coat evenly. Roast about 15 minutes.
Serve salmon and asparagus on platter and serve with lemon wedges.
Serves four to six.