Make grilled lemony salmon with Christian

Step 1/3

• 2 sheets cedar grilling wraps
• 2 cl Cointreau
• 500 g green asparagus
• 4 sprigs dill
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp grainy mustard
• salt

• bowl (large)
• knife
• cutting board

Add the cedar grilling wraps to a large bowl, cover with water, add Cointreau, and let soak for approx. 20 min. Cut the ends off the asparagus and halve them. For the sauce, finely chop the dill. Mix honey, dill, and mustard in a bowl and season with a little salt.

Step 2/3

• 1 lemon
• 400 g salmon fillets
• vegetable oil (for frying)
• salt

• fine grater
• kitchen twine
• tongs
• frying pan (large)
• frying pan (small)

Cut the lemon in half. Cut one half into slices or quarters, grate the zest from the other half and set aside. Halve the salmon, season with salt and sprinkle the lemon zest on top. Now wrap the salmon fillet in the cedar sheets and tie closed kitchen twine. Heat a grill pan to high heat. Drizzle the surface with a little oil. Add the salmon package to the pan and cover with a smaller pan to capture the smoke. Cook for 3-5 min on one side (this depends on the size of your salmon piece, watch the recipe video above for tips), then flip and cook a further 3-5 min. Remove salmon once it’s cooked through.

Step 3/3

• pastry brush

Brush the asparagus with a little oil and salt. Add to the same pan the salmon was cooked in, tossing well until cooked through but al dente, approx. 3 min. Remove salmon from the package, serve with asparagus, and garnish with the dill mixture and lemon slices. Enjoy!

Enjoy your meal!