Friday night in June sounded like a good time to attempt to get some Copper River salmon so I went to Dillons after work and got a pound and a half. Rather than marinate in the bag I just put the fish on our fish platter and put olive oil, light soy sauce, brown sugar, garlic salt and California pepper. I started the fire, prepared the asparagus with olive oil and sea salt then waited until the egg reached 400 degrees. I placed the fish directly on the grill and held the temperature at 350. The salmon cooked for around 20 minutes and easily came off the grill onto the fish platter. I put the asparagus on the Green Egg grill pan which I had sprayed with Pam and cooked them for 7 minutes. For a side i had orzo salad from The Traveling Chef, Jennifer Smith. We had a nice salad and a great 1997 bottle of Silver Oak. It was a pleasure to have our first meal of the season being outside on the patio. Simple meal and great tastes.
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