Grilled Salmon with Acorn Squash and Herbed Butter
Ingredients
Herb Butter
-
¼
cup
unsalted butter
-
¼
teaspoon
blood orange zest
-
¼
teaspoon
freshly grated ginger
-
2
cloves
minced garlic
-
¼
teaspoon
salt
-
1
tablespoon
minced Italian parsley
-
1
teaspoon
minced dill
Grilled Acorn Squash
-
1
whole
acorn squash
-
to taste
salt
-
to taste
pepper
Salmon
-
1¼
pound
wild-caught salmon
-
to taste
salt
Instructions
- Soak the cedar plank in salt water for about 1 hour before cooking.
- In a small bowl, combine the butter, blood orange zest, ginger, garlic, salt, parsley, and dill to make the herb butter, then transfer to a serving dish.
- Prep the grill by placing coals in the bottom half and lighting them; let them heat for about 30 minutes.
- Toss acorn squash slices with olive oil, salt, and pepper, then roast in a 400°F oven for about 20 minutes until al dente.
- Season the salmon with salt and place it on the cedar plank.
- Place the acorn squash on the edge of the grill and the cedar plank in the center; cover and cook for about 15 to 20 minutes until the salmon is cooked through.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
30g
Sodium
400mg
Cholesterol
70mg
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