It was fun to experiment with some different seasonings on the Salmon. Both pieces had shallots & cracked black pepper, but one was covered with additionally with sambal and brown sugar. An Alaskan fishing guide told me years ago after his rookie season that red pepper flakes and apricot jam worked really well and this is my homage to him. The other piece was with thin slices of lemon, fresh dill, & butter. They went on the Big Green Egg at about 400 and I impatiently experimented with raising and lowering the temp to encourage browning during the 20 min cook time. Next time, I will probably go a lot hotter and faster.
The asparagus was put on late in the cook but came out with a wonderful mix of char broil, and Al-dente that I was not expecting. I almost always coat my asparagus with a bit of basic Italian dressing before grilling and I think it goes well on almost all veggies prior to hitting the heat.