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Preheat oven to 400 degrees. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt and black pepper. Add salmon to bowl and coat with maple syrup mixture. Cover and marinate in the refrigerator for 30 minutes, turning once after 15 minutes. Then, remove salmon from marinade and place on a cookie sheet sprayed with Pam. Place it in the oven and bake uncovered for 20 minutes, or until the salmon flakes with a fork. While salmon is baking, pour remaining syrup mixture in a saucepan over medium heat, add butter and sesame seeds and bring to a boil. Allow to boil 1 to 2 minutes, stirring constantly and set aside. When salmon is cooked, pour heated maple syrup mixture over salmon and serve.
Snip off bottoms of asparagus, rinse spears with cold water and dry with paper towels. Place asparagus on a plate. Drizzle with extra-virgin olive oil, sprinkle with garlic powder, salt and freshly ground black pepper. Gently toss spears to coat. Set flame on grill to medium-high. Place asparagus on grill cooking for 2 minutes. When you notice searing marks from grill on spears, turn asparagus and grill additional 2 minutes or until tender. Serve.