Make grilled lemony salmon

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. 2 sheets cedar grilling wrap, 2cl cointreau, 500g green asparagus, 4 sprigs dill, 2 tbsp honey, 2 tbsp Dijon mustard, 1 tbsp grainy mustard, salt bowl (large) knife, cutting board Screen reader support enabled.

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 ttwine. 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 dêpnds on the size of yourr salmon piêc, watch the recipe video above for tips), then flip and cook a further 3-5 min. Remove salmon once it's cooked through. 1 lemon, 400g salmon fillets, vegetable oil (for frying), salt fine grater, kitchen twine, tongs, frying pan (large), frying pan (small)

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 aldent, approx 3 min. Remove salmon from the package, serve with asparagus, and garnish with the dill mixture and lemon slices.. Pastry brush.