ingredients      Serves 6

Vegetable oil
2 ½ lb salmon fillet
1.5lb baby Yukon gold potatoes, halved
2 Tbsp butter, cut into 5 or 6 pieces, plus more for serving
2 tsp minced fresh rosemary
2 tsp minced fresh thyme
4 lemon slices
6 cobs of corn, husks on, silk removed
2 red bell peppers
1lb fresh asparagus
Parmesan cheese
Fresh basil for garnish


Heat a large grill to medium-high.

Brush a large piece of aluminum foil with the oil and lay the salmon, skin side down, on top. Season with salt and pepper and brush generously with LIGHT HOUSE BUTTER SAUCE AND MARINADE. Cover and refrigerate until ready to cook, up to 3 hours. Remove from fridge 10 minutes before you are ready to cook.

Lay out another large piece of aluminum foil. Set the potato pieces in the center line, leaving plenty of room on all sides (you are going to wrap it up like a package). Top the potatoes with the butter pieces, rosemary and thyme. Lay the lemon slices on top and season with salt and pepper. Pull the sides of the foil up and over the potatoes and fold and tuck to create a neat package. You will want it to be air tight.

Place the foil package on one side of the grill. Let it cook for 10 minutes, then using tongs, carefully pick up the package and flip it over. Cook for another 10 minutes, and flip again, shaking the potatoes a bit in their pouch. The potatoes will cook in about 30 minutes. Remove the potatoes to a plate and leave them in their foil pouch to keep warm.

Open the corn cobs and brush with LIGHT HOUSE LEMON BUTTER SAUCE. Reposition the husks and place them on the grill. Rub the peppers and asparagus with a bit of vegetable oil and set on the grill. Half the lemon and place cut side down on the grill. Rotate the vegetables until they are all slightly charred and cooked through 10-12 minutes. Transfer the asparagus and lemons to a large platter, core and slice the pepper and add to the platter. Move the corn to the top grill of the BBQ to keep warm. (the husks will be blackened, and that’s OK).

Set the salmon, still on the foil, on the grill. Close the lid and do not disturb it until it’s cooked, 15-25 minutes, depending on thickness. Internal temperature should be 145 degrees farenheit.

Peel the corn. Transfer the salmon, corn and the potatoes to the platter, and sprinkle with Parmesan as desired. Garnish with fresh basil leaves and serve immediately.

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