Grilled Salmon and Asparagus with Balsamic Butter

This dish is so easy! You aren't going to believe it. I had a few of the girls over (Kasey and Leah) and we made this delicious and quite healthy dinner. I served the salmon and asparagus with quinoa (a grain kind of like cous cous but better for you found in the health food or organic section). Definitely try this one!

Grilled Salmon and Asparagus with Balsamic Butter
Adapted from Rachael Ray Magazine

Ingredients

1/2 c balsamic vinegar
1 tbsp honey (or agave nectar, which is found right by honey and is super yummy!)
1 tbsp butter
Salt and pepper
1 lb asparagus, trimmed (trim off bottom inch or so)
3 tbsp extra virgin olive oil
Four 6oz salmon fillets (I skinned mine because I like it better that way, but feel free to keep it on if you like)

Directions

Preheat a grill pan to medium-high heat. In a small saucepan, bring the vinegar and honey to a boil, whisking occasionally, and cook until reduced by half. Remove from the heat, whisk in butter and season with salt and pepper; cover to keep warm.

Toss the asparagus with 1 1/2 tbsp evoo and season with salt and pepper. Grill, turning to get nice grill marks on all sides, about 9 minutes. Meanwhile, rub the salmon with the remaining 1 1/2 tbsp evoo and season with salt and pepper. Place the salmon on the grill. Cook, turning once for 6 minutes (medium-rare) or longer depending on your preference. Transfer the salmon and asparagus to a platter and drizzle with the balsamic butter.

*Note: if you want the pretty grill lines on anything you grill... when you place it on the grill, point it in the direction of 9 o'clock. Once the marks appear, move the item to 2 o'clock. Flip and do the other side. Then you'll have those great lines like a professional!*