To start, set up your grill for direct heat and spend a little extra time cleaning off the grate. Rub a little oil on the portion where the fish will go.
Tonight we're using King Salmon because it's what the fish monger on Connecticut Avenue recommended. The "rub" so to speak is a mix of Dijon and stone ground mustards, some soy sauce, and a little honey. I salted and peppered the salmon and rubbed the asparagus with a little olive oil.
Just before you take the salmon out, spread the mustard topping on it. (You'll see of course in the picture below that I waited until a few minutes after mine was on the grill, but it's not necessary.)
Once the grill is ready--this won't take long and you don't want the grill too hot, so wait a few extra minutes--just set the fish over the heat and spread the asparagus out over a corner. Cover and wait a few minutes. Check and turn the asparagus every few minutes. Once the salmon begins to sweat a bit and render some of its fat you can turn the fish. If you'd rather not, that's fine, too. I did and it worked fine. If you do, you'll have to clean the grill a little bit more than usual the next time you want to use it.
I thought some jasmine rice might go well with this. When it was ready I spread some black sesame seeds atop it.
We served it with a crisp, minerally French chardonnay.
