Grilled Salmon Recipe
Broccolini, roasted mushrooms, asparagus, bagna cauda (garlic, anchovy sauce).
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Ingredients
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Salmon
Vegetables
Method
Grilling Salmon
- 1
- 2
Preparing Vegetables
- 3
Prepare the Broccolini and Asparagus
Trim the ends of the broccolini and asparagus. Toss both in a little olive oil, salt, and pepper. Set aside.
- 4
Roast the Mushrooms
Preheat the oven to 400°F (200°C). Clean the mushrooms and slice them if large. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes, flipping halfway through.
- 5
Blanch the Broccolini and Asparagus
In a pot of boiling salted water, blanch the broccolini for 2 minutes and the asparagus for 3 minutes. Drain and set aside.
Making Bagna Cauda
- 6
Prepare the Bagna Cauda
In a small saucepan, combine the garlic cloves and anchovy fillets with 4 tablespoons of olive oil. Cook over low heat until the garlic is soft and fragrant, about 10 minutes. Add the butter and stir until melted and combined.
- 7
Serve
Serve the grilled salmon with roasted mushrooms, blanched broccolini, and asparagus on the side. Drizzle the bagna cauda over the vegetables and enjoy!