60 South Grilled Salmon Recipe
7oz antarctic water salmon fillet, rice pilaf, grilled asparagus, capers, lemon butter sauce
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Ingredients
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Main Ingredients
Lemon Butter Sauce
Method
Preparing the Salmon
- 1
Season the Salmon
Take the 7oz Antarctic water salmon fillet and season it with salt and black pepper on both sides.
- 2
Grill the Salmon
Preheat a grill or grill pan over medium-high heat. Place the seasoned salmon fillet on the grill skin side down. Grill for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
Cooking the Rice Pilaf
- 3
Prepare the Rice Pilaf
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rice pilaf, reduce heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and water is absorbed.
Grilling the Asparagus
Making the Lemon Butter Sauce
- 6
Melt the Butter
In a small saucepan over medium heat, melt 1 stick of unsalted butter.
- 7
Add Ingredients for Sauce
Once the butter is melted, add 2 tablespoons of lemon juice, 1 minced garlic clove, and season with salt and freshly ground black pepper. Stir to combine and let simmer for 2-3 minutes.
- 8
Finish the Sauce
Remove from heat and stir in 1 tablespoon of chopped fresh parsley.
Plating
- 9
Serve the Dish
On a plate, serve a portion of rice pilaf, top with the grilled salmon fillet, add the grilled asparagus on the side, and drizzle with the lemon butter sauce. Sprinkle the capers on top for garnish.
