Let’s take a peek at that salmon on the grill and how it is turning into a delicious heart-healthy meal!
Preheat your grill to about 425F. Generously oil both sides of your salmon steaks with olive oil, season the filets and set aside. If you like, try the easy route with premixed neutral steak seasoning, barbecue seasoning for seafood, or a blend of below:
1 T. cumin
1 T. smoked paprika
1 t. sea salt
1 t. fresh pepper
1 t. onion pepper
Prepare a glaze to be added atop the fish, divided into two separate or small cups:
1/4 c. agave with 1/2 t. maple extract, or 1/4 c. maple syrup
1 t. Sriracha, or same amount of cayenne pepper, if you like.
While the grill is heating, mix broccoli florets in a large bowl, tossed in extra virgin olive oil. Toss with garlic powder , juice of one lemon, and lightly season with salt and pepper. Wrap in foil.
Once the grill has been properly heated, place your broccoli in the foil pouch off to the side of the grill, over indirect heat. Cook for about 10 minutes before adding your salmon steaks, skin side down, on grill for the next 5-10 minutes. Immediately after placing to the grill, brush the tops with your glaze. After the first 5-10 minutes, brush the glaze again, and then the steaks should lift off the grill plates using a firm spatula. Flip, and cook for another 5 minutes. If you like the surface of your salmon a bit more on the crisper side, place over direct heat for the final few minutes, but be careful not to burn. At this point, remove salmon to cool, brush the salmon once more using a clean brush or baster from the second bowl, open the broccoli foil pouch and slide over to the hottest portion of the grill. The broccoli will roast for the final minutes, perhaps adding a nice little crispy touch to the tips. Serve and enjoy!