1
Cut the salmon into appropriate portion pieces. Coat the salmon portions with the neutral cooking oil, then add some salt and pepper.
2
Coat the asparagus with a bit of the oil and get all your ingredients ready to BBQ.
3
Beurre Blanc – Finely chop the charlottes and fry them in butter in a pan until they are soft.
4
Add the white wine and reduce the liquid until it has almost all gone. Then whip in cold butter cubes.
5
Pisk inn kalde terninger med smør og hell i finkuttet gressløk. Smak til med salt og pepper.
6
Place the salmon directly on a pre-heated BBQ over direct heat (no tin foil needed if the grid is clean). Salt and peppered side facing down and cook for approximately 2 minutes on each side (less if you use back loin).
7
The asparagus are also placed directly on the BBQ. Leave them until they take a bit of color, but take them off before they go soft. Should have a bit of crunch.
