750 g salmon fillets 1 1/2 lb
1 lime, grated zest & juice
375 ml asparagus, diagonally sliced 1 1/2 cup
50 ml leek, julienne 1/4 cup
4 red onion, thinly sliced
50 ml celery, diagonally sliced 1/4 cup
125 ml shiitake mushrooms, thickly sliced 1/2 cup
2 medium tomatoes, seeded & cut into wedges
8 fresh basil leaves, slivered
375 ml fresh spinach, trimmed 1 1/2 cup
salt & pepper to taste
Soak two untreated cedar shingles in water overnight or at least two hours.
Place soaked shingles on baking sheet; lightly brush with oil. Remove skin and any bones from salmon; cut into serving size pieces and place on cedar. Sprinkle with lime zest and juice. Bake in preheated 425 F (220 C) oven for 10 to 15 minutes or until fish flakes easily when tested.
Meanwhile; in a steamer basket; combine asparagus, leek, onion and celery; steam until tender crisp. Add mushrooms, tomatoes, basil and spinach; steam until spinach is wilted.
NOTE: This recipe can be adapted very easily to a BBQ.
Serves 6