The Salmon – Bill Verity

Serves 6

Ingredients

1 fillet of Atlantic Salmon 2 ½ to 3 pounds
1 lemon
Fresh Dill Weed
2 Tablespoons of Olive Oil
Salt & Pepper

Prep

Wash the salmon fillet with cold water and pat dry with paper towels – set aside. Slice lemon into thin slices – set aside. Cut up dill weed & set aside. Spread olive oil on flesh side of fillet of salmon (keep skin side down). Salt and pepper to taste. Sprinkle dill weed on salmon.Place slices of lemon on the salmon to simulate fish scales

Grill

Preheat you Crown Verity to 400 degrees

Place the prepared salmon – skin side down, on the BBQ using indirect heat (place the salmon over a burner that is off)
Adjust your burners to maintain 400 to 425 degrees and grill over indirect heat for approximately 12 – 15 minutes for medium.  Rule of thumb…. 12 minutes per inch (thickness) of salmon. Slide one or 2 large spatulas between the skin & flesh and remove the fillet, place on a large preheated platter & garnish with left over dill.  Remove skin from the BBQ Grate.

Grilled Asparagus – Bill Verity

Serves 6

Ingredients

Approximately 1 ½ pounds of fresh asparagus or 36 – 40 spears
1/3 cup of olive oil
1 red pepper
Fresh lemon juice from ½ of a large lemon
1 ½ tablespoons of coarse sea
1 large Zip lock bag

Prep

Peel the thick end of the stalks and place in ziplock bag. Clean the pepper & cut into 6-8 pieces. Add lemon juice, sea sale & peppers to the asparagus in the ziplock bag. Marinate the asparagus for 1 – 4 hours turning and rotating the bag every hour.

Grill

Preheat your Crown Verity to 350 – 400 degrees

Remove the asparagus & peppers from the ziplock bag and carefully place the asparagus at right angle to the grates over indirect heat. (Place it over an off burner)

Grill the asparagus rotating often for 4 – 5 minutes

Remove from the grill and place on a preheated platter

Serve & enjoy