I cooked salmon on the grill along with asparagus tonight. Both turned out virtually perfect.
I preheated the RecTeq RT-700 Bull smoker to 400 degrees while I was shopping tonight, which gave it about 30 minutes to come up to temperature. At Sprouts Grocery I purchased a full fillet of Chilean Atlantic farmed salmon, and a package of non-organic asparagus. One of the MANY things I love about my WiFi-enabled RecTeq grill is that I can start it up (pre-heat) from anywhere using my phone. Can’t do that with my charcoal Weber Kettle!
I prepped the salmon at home by putting it on my grill mat, and drizzling / brushing on two tablespoons of olive oil. I then seasoned with Texas Oil Dust Piggy Bank, which has become one of my favorite seasonings for pork, chicken and fish. I would have preferred to let it “set up” for 30 minutes, but we didn’t have time, so it just rested about 10 minutes before I put it on the grill.
For the asparagus, I cut off the ends and spread them out on my larger “holey” smoking pan. I drizzled 2 tablespoons of olive oil on them, and then seasoned with Traeger Seasoning. I cooked both for 20 minutes on the smoker, taking off the asparagus first, so the salmon probably cooked (technically) about 22 minutes. I checked it for temperature and it was over 140 degrees, which is plenty, and turned out juicy and perfect. The asparagus was a little “al dente,” just like Shelly likes.
A perfect mid-week meal. “Lean and green” for sure! Can’t wait to cook this meal again, EXACTLY the same way!