Special of the Day: Fire up the Grill!

07 May Special of the Day: Fire up the Grill!

Grilled Salmon with Beurre Blanc

Grilled Salmon with Beurre Blanc

Spring has sprung, and it’s a fine time to fire up the grill, I say.  I’ve been longing to try out the cheery red nonstick grill pans my brother Tyler gave me for Christmas and finally got my chance recently on a gorgeous sunny afternoon.

Using a grill pan is a low maintenance way to grill vegetables and ensures that nothing falls through the cracks. Preheating the barbecue grill and brushing the grill pan with olive oil before placing it on the grill will prevent sticking.

Orzo pasta cooks quickly on the stove while you grill the rest of the dinner components outside. Cooked orzo pasta can be tossed with the grilled vegetables and a splash of balsamic and olive oil for a super simple and satisfying salad to serve alongside the salmon. Delicious!

Salmon practically cooks itself, changing color to let you know when it’s done, which is like having a built-in thermometer. You’ll notice edges of the salmon fillets turning orangish-pink and see that the center of the salmon is opaque when it is cooked through. Take care not to overcook as that will dry out the fish.

Keep it simple with a grilled salmon fillet cooked with butter and lemon, then dress it up with a drizzle of velvety smooth beurre blanc. The extra time it takes to reduce the wine, vinegar and shallots and whisk in the butter will pay off when you taste how scrumptious the sauce is with salmon.

Create a marvelous meal on the grill in less than thirty minutes with this week’s Special of the Day: Fire up the Grill! and recipes for Grilled Salmon with Beurre Blanc and Grilled Vegetable Medley Orzo Salad.  Happy grilling!

Grilled Salmon with Beurre Blanc

Grilled Salmon with Beurre Blanc

Grilled Salmon with Beurre Blanc

(serves four)

Beurre Blanc

This velvety sauce is the perfect accompaniment to grilled salmon.

(serves 4 to 6)

1 cup white wine

½ cup white wine vinegar

1 tbsp. shallots, minced

8 ounces good quality unsalted butter, cut in pats, cold

1/8 tsp. kosher salt

In a medium saucepan over medium high heat, combine white wine, white wine vinegar and shallots.

Bring to a boil, then reduce heat so the mixture is gently simmering.

Simmer until liquid is reduced to about 2 tablespoons.

Whisk butter pats in, one at a time, whisking until melted and incorporated before adding another. Continue whisking until all butter has been incorporated. Whisk in salt.

Strain sauce through a strainer to remove shallots.

Serve immediately.

Grilled Salmon

(serves 4)

4 salmon fillets, about 6 ounces each

4 tbsp. butter, cut into 1 tbsp. pats

Fresh lemon

Kosher salt

Freshly ground pepper

Fresh lemon slices

Preheat barbecue grill to 400 degrees.

Lay out three sheets (about 12 inches by 14 inches) of aluminum foil, one on top of the other making a large foil tray. Bend all four edges inward and fold to make a rimmed tray.

Arrange salmon fillets on top of tray leaving spaces between.

Top each fillet with a pat of butter.

Squeeze fresh lemon juice over each fillet and sprinkle with salt and pepper.

Transfer foil tray with salmon to preheated grill.

Grill for 8-10 minutes, until edges of salmon are orangish-pink and center of salmon is cooked through and opaque. Do not overcook.

Serve Grilled Salmon fillets over Beurre Blanc and garnished with additional Beurre Blanc and fresh lemon slices.


Grilled Vegetable Medley Orzo Salad

(serves six or more)

1 cup orzo pasta, cooked according to package directions

2 tbsp. olive oil

1 tbsp. balsamic vinegar

1 red bell pepper, washed and cut into fourths

1 yellow squash, washed and cut into long slices

1 bunch asparagus, washed and trimmed

¼ cup olive oil

Kosher salt, to taste

Freshly ground pepper, to taste

¼ cup fresh basil leaves, sliced into thin strips

Preheat barbecue grill to 400 degrees.

Brush nonstick grill pans with olive oil.

Set on preheated grill.

Arrange cut vegetables on grill pans and brush with olive oil. Season with salt and freshly ground pepper.

Grill for 2-3 minutes, turn and grill other side of vegetables.

Watch asparagus carefully as it cooks quickly and will need to be taken off the grill sooner than the other vegetables.

Transfer grilled vegetables to cutting board and cut into bite-sized pieces.

Combine grilled vegetables, cooked orzo, olive oil, balsamic vinegar, salt, pepper and basil strips. Stir to combine.


Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the Day” are archived at https://sydnegeorge.com/blog/


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