SPAR Grilled Salmon and Sauteed Asparagus With Spinach and Bacon

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Ed and Barb from Vancouver, WA love using SPAR Korean Knockout rub on grilled salmon! Not being one to shy away from a gourmet meal, I thought I would give it a try and see for myself. I was not disappointed! The salmon cooked in 5 minutes, and picked up a nice smoke flavor from the grill. Thank you for another great recipe to add to the cookbook, we love learning new ways to enjoy Flaps 20.

SPAR Grilled Salmon

Apply a liberal coating of oil to both sides of each filet to keep from sticking to the grill and also helps the rub stick to the filet. (We used ovocado oil)

Sprinkle with Flaps 20 SPAR Korean Knockout rub and allow to sit for 20 minutes at room temperature.

Place each filet skin side down on a hot grill, cook until the filet firms up or about 5 minutes.

Remove from the grill and plate.

Sauteed Asparagus With Spinach And Bacon

4 cups chopped asparagus

1 bag of baby spinach

1/2 a cup of bacon crumbled

1 Tbsp avocado oil

2 Tbsp chopped garlic

1 small red onion sliced

Pinch of kosher salt

Saute asparagus, onion, garlic and bacon in avocado oil for 5 minutes. Add spinach and continue to saute until spinach is wilted. Remove from heat and enjoy

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