Salmon & Asparagus Bundles

From My Carolina Kitchen

Fresh asparagus spears, about 5 to 6 per person depending on size

½ to ¾ pound fresh salmon, preferably the tail end that isn’t too thick

Kosher salt

Freshly ground black pepper

Soy Vay’s Island Teriyaki sauce for brushing, about 1 tablespoon per fish

Black sesame seeds

White sesame seeds, optional

Preheat the oven to 350 degrees F. Line the asparagus up so the ends are even and using a sharp knife, cut off the bottom inch or so to remove the dried ends. Peel the remaining ends with a vegetable peeler, then separate into two bundles.

If the salmon has skin, remove with a very sharp filet knife (your fish monger can do this for you if you wish). Sprinkle the salmon with salt and freshly ground black pepper, then wrap around an asparagus bundle. Brush the salmon with the teriyaki sauce and sprinkle the top with sesame seeds. Place on a sheet pan that has been lined with heavy duty foil (for easy clean-up). Bake for 20 minutes, then remove and check for doneness. Serve right away.

Cook’s notes: If your asparagus is thick, you may wish to parboil it for a minute or so before wrapping it with the salmon. If the asparagus tips are dainty, you might want to brush their tips with a tiny bit of olive oil to prevent their drying out.

Inspired by Merrick’s Seafood in Cape Coral, Florida, easily doubled or tripled, serves 2