#3162 - Grilled Salmon and Asparagus

(by Shirley McNevich)

1/3 cup soy sauce
1/3 cup Domino's dark brown sugar (packed)
1/3 cup water
1/4 cup canola oil
4 - 1/4lb. salmon fillets
garlic powder
black pepper
1/2 lb. asparagus spears
1 red bell pepper (cut into strips)
1/3 cup sliced red onions

Sprinkle garlic powder and pepper to your taste on the salmon fillets. Use your finger to lightly press the garlic powder and pepper into the fillets. In a bowl add soy sauce, brown sugar, water and canola oil--beat with a fork until well mixed. Place each of the salmon fillets into separate small Ziploc bags. Pour 1/4 of the sauce mixture into each bag--carefully squeeze out the air and seal the bags. Refrigerate the salmon fillets for 2 hours. When ready to cook, place a large sheet of aluminum foil on your counter. Remove fillets from the plastic bags and place them on the foil, discarding the sauce. Arrange the asparagus spears, red bell pepper strips and sliced red onions on and around the fillets. Fold up the sides of the foil and crimp the foil top and sides closed. Place the foil packet on a preheated grill. Bake on the grill for about 15 minutes or until salmon fillets are fork tender.