Cedar Plank Barbeque Salmon and Grilled Asparagus
1 box brown sugar
1 1/2 cups bourbon
1/2 cup honey
2 cups prepared BBQ sauce
Juice from 3 lemons
Juice from 3 oranges
6-8 salmon fillets
6-8 Cedar planks (that have been soaking in water for 30 minutes before using)
Mix first six ingredients in a bowl and set aside. Prepare a grill or hot skillet for searing/ grilling the salmon. Brush salmon fillets with glaze and place on hot grill or skillet until marked. Place one side of the cedar plank on the grill to heat for about 2-3 minutes then turn over and brush the cedar planks with oil before adding fillets.
Transfer salmon to cedar plank, brush with glaze and grill @ 350 degrees for 15-20 minutes or until done. Be careful not to overcook.
Enough asparagus for 4-6 people (a couple of bunches)
2 Tablespoons oyster sauce
1 teaspoon minced garlic
1 Tablespoon fresh lime juice
1 Tablespoon brown sugar
Snap off tough ends of asparagus and discard.
Mix together oyster sauce, garlic, lime juice, and brown sugar to make marinade.
Place asparagus in a flat bottomed dish or bowl. Pour marinade over top. Use a spoon or basting brush to spread marinade over the spears until well covered.
Allow these to marinate for 10 minutes to 1 hour in the refrigerator.
Lightly brush a hot grill with oil. Grill asparagus until lightly browned and slightly withered on the outside but still crunchy in the middle.
Tip: Save marinade to toss with asparagus after cooking for an extra hit of sauce if desired.