Korean barbecue salmon with asparagus

Ingredients

Serves: 4

• 2 Tbsp (30 mL) ketchup
• 2 Tbsp (30 mL) reduced-sodium soy sauce
• 2 Tbsp (30 mL) rice vinegar
• 1 tsp (5 mL) hot sauce (such as gochujang)
• 1 lb (454 g) salmon fillet, skin on
• 1 Tbsp (15 mL) sesame seeds, divided
• 1 lb (454 g) fresh asparagus, trimmed (about 24 spears)
• 2 tsp (10 mL) sesame oil
• 1⁄8 tsp (0.5 mL) salt

Instructions

Instructions

1. Preheat barbecue to medium-high heat (about 400°F/200°C).
2. In a small bowl, whisk together ketchup, soy sauce, vinegar and hot sauce. Drizzle mixture over salmon and sprinkle with half of the sesame seeds. Set aside.
3. Place asparagus in a 13 x 9-inch pan. Drizzle with sesame oil and sprinkle with salt. Divide into two batches.
4. Grill the first batch of asparagus on a clean, lightly greased grill for 7–8 minutes, turning as needed, until lightly browned. Remove and set aside.
5. Place the second batch of asparagus on the grill along with the salmon, skin side down. Grill salmon for 6–10 minutes, depending on thickness, or until internal temperature reaches 145°F (65°C). Remove asparagus earlier if tender.
6. Sprinkle asparagus with remaining sesame seeds before serving.

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