Maple Glazed Barbequed Salmon Salad

Sockeye salmon fillets become almost candied when they are grilled
in a marinade of pure maple syrup and soy sauce.
Grill some spears of asparagus, and once it's done
lay it all on a bed of fresh mixed greens.
The remaining hot marinade in the foil becomes the dressing.
Slather some thick slices of french bread with garlic herb butter,
toss it onto the grill.....
and dinner is served!

Here's a meal that really does not require too much thought  nor  a recipe...
just a few helpful hints.
To serve 2 you will need two salmon fillets. (palm sized boneless/skinless)
Pour 1 cup pure maple syrup and 3/4 cup soy sauce into a zip lock bag.
Add the salmon fillets, and place in the fridge to marinade for up to 1 hour.
Place fresh spring mix salad greens on a platter.
Add a sliced avocado and if you have, some fresh chives.
Make a pan out of doubled tin foil...or use a purchased foil pan.
Place salmon with all the marinade into the pan and place on hot grill.
In a shallow pan drizzle 6-8 asparagus spears with olive oil and a few grinds of salt and pepper.
Salmon fillets only need to be grilled about 10-12 minutes. (not not flip salmon)
Lightly flake salmon with a fork to see if it is done. Do not over cook salmon...it will be dry.
Place asparagus on grill for about 3-4 minutes, rolling over with tongs to get grill marks on all sides.
Add bread to grill the last several minutes, flip to grill both sides.
When salmon is ready, place fillets on top of greens, and drizzle all the remaining
hot marinade that is in the foil over salad.
(the marinade gets quite dark and some of it will char onto the foil pan,
but there will be enough that becomes a thickened sauce to use as the dressing)