Whiskey Grilled Salmon

SALMON:

Lay foil flat and place wood chops in the center.

Perforate the foil by jabbing it with a fork or something else just as pokey.

Place foil with wood chips on top of fire to build smoke and close lid to grill.

Measure and place another foil sheet down for the fish.

Place filet skin side down and inspect fish and remove any bones.

Spray butter-oil on fish to coat the flesh evenly.

Grind pepper on fish as you see fit.

Add dill leaves to fish, discarding stems.

Place foil containing the fish on the grill and close the lid.

Once at medium temperature, add the spinach and mix oil and garlic evenly amongst the spinach. Watch it because this doesn't take long.

ASPARAGUS:

Lay out another sheet of foil for the asparagus.

Drizzle EVOO over the asparagus an add the garlic.

Mix the oil and garlic in the asparagus to ensure it is incorporated.

Add the asparagus to the grill next to the fish.

SPINACH:

Add EVOO and garlic to pan and heat.

Turn fame off when complete.

Remove the salmon once its internal temperature has reaches 145°F.

Remove the asparagus after the fish.

PLATING:

A square or rectangular plate will work best for this.

Place a bed of spinach down, just larger than the piece of salmon you intend to cut.

Cut a piece of salmon in a nice rectangle and place upon the spinach.

Lay spinach out how it will make the most sense and look the best.

Enjoy hot and pair with a Chardonnay or savignon blanc.