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

1.Prepare 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).

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

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

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

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

6.Top each with 2-3 lemon slices.

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

8.Place 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.

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

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

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