Charcoal-Grilled Salmon with Asian-Style Quinoa & Asparagus Packets

1Prepare your Weber Charcoal Kettle Grill using the two-zone method: bank the charcoal on one side to create a hot direct heat zone and leave the other side cooler for indirect cooking. Allow the grill to preheat to medium-high heat (about 375-400°F).

2In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa (1 cup), reduce heat to low, cover, and simmer for 15 minutes or until quinoa (1 cup) is tender and liquid is absorbed. Remove from heat and fluff with a fork.

3In a small bowl, whisk together soy sauce (2 tablespoons), sesame oil (1 tablespoon), honey (or maple syrup), grated ginger, and rice vinegar (1 teaspoon) to make the Asian-style sauce.

4Toss the asparagus pieces with 1 tablespoon olive oil, (2 tablespoons) minced garlic (2 cloves), salt, and pepper. Lay out four large sheets of aluminum foil. Divide the asparagus evenly among the foil sheets, placing them in the center.

5Place one salmon fillet on top of the asparagus on each foil sheet. Drizzle each fillet with the remaining 1 tablespoon olive oil, (2 tablespoons) sprinkle with smoked paprika (1 teaspoon), salt, and pepper. Then spoon a little of the Asian-style sauce over each fillet.

6Top each with 2-3 lemon (1) slices.

7Fold the foil over the salmon and asparagus to create sealed packets, ensuring steam will stay inside during grilling.

8Place the foil packets on the indirect heat side of the grill. Close the lid and cook for 15-18 minutes, or until salmon is opaque and flakes easily with a fork, and asparagus is tender-crisp.

9While the salmon cooks, transfer the cooked quinoa (1 cup) to a serving bowl and toss with a few tablespoons of the remaining Asian-style sauce to infuse flavor and keep warm.

10Once salmon packets are done, carefully remove from grill and open packets cautiously to avoid steam burns.

11Serve each salmon fillet with the asparagus from the packet alongside a generous portion of the Asian-flavored quinoa (1 cup). Garnish with freshly chopped cilantro or green onions and an extra lemon (1) wedge, if desired.