Ingredients

4 6- to 8-ounce skinless salmon fillet, cut 1" thick

12-ounce asparagus spears

1 tablespoon olive oil

Sea salt and freshly ground black pepper

Garden Mayonnaise:

1/2 cup finely chopped celery (1 stalk)

1/4 cup thinly slicked green onions

1/3 cup mayonnaise

1 tablespoon lemon juice

2 teaspoons snipped fresh tarragon

1/2 teaspoon dried tarragon, crushed

Preparation

  1. Rinse fish; pat dry. Snap off and discard woody bases from asparagus. Brush asparagus and both sides of salmon with oil. Season both with salt and pepper.

  2. For charcoal grill, place salmon on greased rack of uncovered grill directly over medium coals. Place asparagus on grill next to salmon. Grill 8-12 minutes or until asparagus is tender and fish flakes easily, turning fish once halfway through grilling and turning asparagus occasionally.

  3. To serve, arrange asparagus on plates. Top with salmon. Spoon Garden Mayonnaise mixture on top of salmon.

Garden Mayonnaise: In a small bowl, combine celery, green onions, mayonnaise, lemon juice and tarragon.