Yummy note: Sometimes less is more, especially if you happen to have some really good quality ingredients on hand to use. Just recently, a new Whole Foods store opened nearby, and I just love their fresh vegetables and meat. Every so often I like to go there and splurge on some goodness. This time around, I picked up some fresh asparagus and some good looking proteins. Hmmm.. now this is just a nice simple meal in just minutes.
Ingredients:
steak, lightly seasoned
salmon, already seasoned
asparagus
olive oil
butter
butter
mushrooms
Directions:
On the grill, this was super simple to cook. We use a grill basket, so the salmon stays together nicer and does not tear apart. The salmon does not take long to cook at all. Place seasoned salmon over medium heat and grill until the salmon turns opaque. Only turn once during cooking, probably only about 8 to 10 minutes total. (Temperature wise, I've seen anywhere from 135-160F... so with that in mind, who knows. I just watch it carefully, so it does not burn and start to tear apart.) Salmon is done when it can be easily flaked with a fork. For the steak, cook over a nice medium heat as well, turning once on each side. Grill until your doneness is preferred. With this, I go with a temperature, rather than look or how long it takes. It really depends on how thick your steak is as well. So go with this as guideline: Medium-Rare-145F; Medium-160F; Well-Done - 170F. Top steak with some sauteed mushrooms in a couple tablespoons of melted butter.
Directions:
On the grill, this was super simple to cook. We use a grill basket, so the salmon stays together nicer and does not tear apart. The salmon does not take long to cook at all. Place seasoned salmon over medium heat and grill until the salmon turns opaque. Only turn once during cooking, probably only about 8 to 10 minutes total. (Temperature wise, I've seen anywhere from 135-160F... so with that in mind, who knows. I just watch it carefully, so it does not burn and start to tear apart.) Salmon is done when it can be easily flaked with a fork. For the steak, cook over a nice medium heat as well, turning once on each side. Grill until your doneness is preferred. With this, I go with a temperature, rather than look or how long it takes. It really depends on how thick your steak is as well. So go with this as guideline: Medium-Rare-145F; Medium-160F; Well-Done - 170F. Top steak with some sauteed mushrooms in a couple tablespoons of melted butter.
For preparing asparagus, you can either cut off a couple of inches of the stalk or just bend each spear until it breaks at its natural breaking point and wash spears. For steaming asparagus: In a sauce pan, put a little water at the bottom and begin to lightly boil the water. Place a steamer basket in the pot and place the spears of asparagus in the basket and cover. Let them steam for about 3 minutes or so, depending on how tender you want the asparagus. For roasting asparagus: Preheat oven to 400 degrees. Put asparagus on a baking tray and drizzle with plenty of olive oil and roll spears around to coat in the olive oil. Spread them out on baking tray evenly and sprinkle with salt/pepper. Bake in oven for about 10-15 minutes.
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