The Scent Lingers

When spring was reluctant to come but we were still aching for grilled food, I decided to use the Jennair grill for the fresh asparagus spears. Then, hungry for the taste of sizzled salmon rather than the quieter poached, I threw that on the grill, too.

I rolled the asparagus around in a little olive oil to hasten the grill marks while not overcooking the spears. The salmon went on just as it was, skin side down first, as it's then easier to flip when the time comes.

When they both came off the grill, I squeezed half a lime over them, which brightened all the flavors.

After dinner, I cleaned the grill and the spittered counter tops, ran the spent lime rind down the GDU, bundled up the garbage and took it outside, but the scent of grilled salmon still lingers in the house. Not such a bad thing, really.