Grilled Salmon with Asparagus and Corn

For Marinated Salmon:

Rinse salmon under cold running water and pat dry with paper towels. Remove any bones.

In a large self-sealing food storage bag, combine garlic powder, ginger, orange juice, soy sauce and honey; mix well. Place salmon in the bag; seal securely. Turn bag several times to distribute marinade. Refrigerate for 20 minutes.

Meanwhile, set up grill for direct grilling; preheat medium and lightly oil grate.

Remove salmon pieces from the marinade; shaking off any excess. Place salmon pieces skin-side down on the hot grate. Cover the grill and grill the salmon for about 12 minutes, or until cooked through. The skin will become dark and crisp. Transfer to individual plates or a serving platter and serve hot.

For Grilled Asparagus:

Set grill up for direct grilling and preheat to medium-high heat. Lay trimmed asparagus on a vegetable grate.

In a small bowl, combine sesame oil, soy sauce, garlic and pepper, stirring to mix. Gently brush both sides of the asparagus with the mixture. Place vegetable grate on hot grate and grill the asparagus until lightly browned on both sides, or about 3 minutes per side. Serve.

For Grilled Corn on the Cob:

Set grill up for direct grilling and preheat to medium-high heat. Pull back the husks and remove the corn silk.

In a small bowl, combine the butter, parsley, and garlic, whisking until smooth and creamy. Lightly brush each ear of corn with the prepared butter mixture. Arrange the corn on the hot grate so that the husks are facing away from the fire. You can put a strip of aluminum foil under the husks to prevent burning.