* Availible at most seafood counters
- 2 Cups orange juice
- 1/2 Cup brown sugar
- 1/3 Cup cider vinegar
- 2 Tablespoons Dijon mustard
- 1 Tablespoon chopped thyme
- 1 Teaspoon chopped orange zest
- Six 6-ounce King salmon fillets
- Salt and pepper, to taste
- 1 bunch asparagus
- 2 oranges, cut into wedges
- 6 cedar planks*
Combine the orange juice, brown sugar, and cider vinegar in a small saucepan. Bring to a simmer, and cook over medium heat until the liquid has reduced to 2/3 of its original volume. Whisk in the Dijon mustard, thyme, and orange zest, and then remove the pan from the heat. Divide this and reserve.
Place the salmon fillets in a nonmetallic baking dish. Pour 1/2 of the citrus glaze over the salmon, and reserve the remaining glaze. Marinate the salmon in the refrigerator for 30 minutes. While the salmon is marinating, soak the cedar planks in enough cold water to cover them for at least 30 minutes.
Place the salmon fillets on the soaked cedar planks. Season the fillets with salt and pepper to taste. Preheat the grill to medium-high. Place the planks on the grill and close the lid. Cook the fish for approximately 10 minutes per inch of thickness. Brush the salmon with the reserved citrus glaze every few minutes while cooking. To check for doneness, slide a sharp knife tip into the center of the thickest part of the salmon. Remove the fish from the heat as soon as it turns from translucent to opaque throughout. The salmon will continue to cook even after it is removed from the heat.
Wash and clean the asparagus. Place it in the grill basket. When the salmon is almost cooked, place the asparagus on the grill. Cook the asparagus until it is tender, being careful not to overcook it. Place the salmon and grilled asparagus on serving plate, and squeeze fresh orange wedges over both to finish.