Grilled Citrus Salmon

 This post is #sponsored by LongHorn Steakhouse. All opinions are my own.

With summer in full swing, it’s time to get grilling! As I’ve mentioned before, I unfortunately do not have any outdoor space at my apartment for a grill, but that hasn’t stopped me! I use my trusty grill pan as often as possible to bring the flavor of summer indoors.

This yummy recipe for Grilled Citrus Salmon was sent to me by LongHorn Steakhouse, and a version of this is actually available in their restaurants as part of their Summer Chef’s Showcase menu. I adapted it slightly to include ingredients I had on hand, so be sure to stop in to your local LongHorn Steakhouse to try their version as well!

As we all head out to grill this July 4th, LongHorn Steakhouse will have their Grill Us Hotline open Thursday, July 2 through Saturday July 4 from noon to 5 pm to answer grilling questions via phone and text. At-home grillers can call 1-855-LH-GRILL or text LHGRILL to 40679 (wait for a response & follow the prompts) to be connected with a grilling expert to answer questions live in real-time.

LongHorn Steakhouse was also kind enough to offer to give away a LongHorn Steakhouse Summer Grilling Party Pack to one winner! The grilling pack includes various grilling tools, koozies for your outdoor grill-out and a $25 gift card to visit LongHorn Steakhouse. More details after the recipe.

Ingredients:

Salmon

• 4 (7-oz.) salmon fillets
• Salt and Pepper, to taste
• 8 oz. crumbled feta cheese
• 1 tablespoon freshly chopped parsley

Citrus Glaze

• 2 tablespoons unsalted butter
• 3 tablespoons fresh orange juice
• salt and pepper, to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon freshly chopped flat-leaf parsley

Summer Vegetables and Pearl Couscous

• 4 cups cooked Israeli (pearl) couscous (~1 cup dry)
• 1/2 batch of fresh asparagus spears
• 1/2 pint grape tomatoes, halved lengthwise
• 1 tablespoon unsalted butter

Preheat your oven to 400 degrees F. Toss the halved grape tomatoes with olive oil, salt and pepper and place on cooking sheet that has sides. Cook for 20 minutes and set aside.

While waiting for the tomatoes to roast, cook your couscous according to package instructions.

Add a medium sized pot of water to your stove and bring to a boil. Wash your asparagus and cut off the woody bottom parts. Slice the asparagus into 1 inch pieces. When The water is boiling, add the asparagus and cook for 1-2 minutes. Strain and run cold water over the asparagus. Set aside.

When the tomatoes are roasted, combine the couscous, roasted grape tomatoes, and asparagus in a bowl. Add one tablespoon butter and season with salt and pepper, mixing until the butter melts.

Preheat your grill to 500 degrees F and spray with cooking spray. Season the salmon with salt and pepper.

Add the salmon to the grill, flesh side down and cook for about 5 minutes (or until ~75% done). Flip the salmon and cook until the salmon is cooked through, about 2 more minutes.

Remove from the grill and remove skin if desired.

While waiting for the salmon to cook, combine the butter and orange juice in a small saucepan over medium heat. Season with salt, pepper, garlic powder and onion powder and add in the freshly chopped parsley. Heat until the butter melts.

To serve, add 1/4 of the couscous to each of 4 plates, and top with the salmon. Drizzle with the citrus glaze and top with some crumbled feta and freshly chopped parsley.

Why yes, this is as delicious as it looks! I’ve actually never added cheese on top of salmon, but boy was it a great complement! The feta cheese is warmed by the salmon and gets super creamy, yum!

The couscous is absolutely delicious as well with the sweetness of the roasted tomatoes and the crunch of the asparagus; definitely a winning dish!

If you plan on grilling this weekend, let LongHorn Steakhouse help you out! LongHorn Steakhouse’s Grill Us Hotline will be open Thursday, July 2 through Saturday, July 4 from noon to 5 p.m. ET. During this time, certified Grill Masters will be available to provide tips for making your holiday grill-outs a success via phone and text. At-home grillers can call 1-855-LH-GRILL or text LHGRILL to 40679 (wait for a response & follow the prompts) to be connected with a grilling expert to answer questions live in real-time. For additional grilling information, visit ExpertGriller.com.

LongHorn Steakhouse will also be hosting its second Twitter Party on July 1 from 7-8 pm EST. I’ll be participating so be sure to follow LongHorn Steakhouse and I Can Cook That‘s twitter pages and participate!

On to the giveaway! Use the widget below to enter!  LongHorn Steakhouse Summer Grill Party Pack – One lucky reader will a grilling pack from LongHorn, complete with various grilling tools, koozies for your outdoor grill-out and a $25 gift card to visit LongHorn Steakhouse. This giveaway is sponsored by LongHorn Steakhouse.

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Grilled Citrus Salmon

Total Time: 30 minutes

Yield: 4 servings

Ingredients

Salmon
• 4 (7-oz.) salmon fillets
• Salt and Pepper, to taste
• 8 oz. crumbled feta cheese
• 1 tablespoon freshly chopped parsley
Citrus Glaze
• 2 tablespoons unsalted butter
• 3 tablespoons fresh orange juice
• salt and pepper, to taste
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 tablespoon freshly chopped flat-leaf parsley
Summer Vegetables and Pearl Couscous
• 4 cups cooked Israeli (pearl) couscous (~1 cup dry)
• ½ batch of fresh asparagus spears
• ½ pint grape tomatoes, halved lengthwise
• 1 tablespoon unsalted butter

Instructions

1. Preheat your oven to 400 degrees F. Toss the halved grape tomatoes with olive oil, salt and pepper and place on cooking sheet that has sides. Cook for 20 minutes and set aside.
2. While waiting for the tomatoes to roast, cook your couscous according to package instructions.
3. Add a medium sized pot of water to your stove and bring to a boil. Wash your asparagus and cut off the woody bottom parts. Slice the asparagus into 1 inch pieces. When The water is boiling, add the asparagus and cook for 1-2 minutes. Strain and run cold water over the asparagus. Set aside.
4. When the tomatoes are roasted, combine the couscous, roasted grape tomatoes, and asparagus in a bowl. Add one tablespoon butter and season with salt and pepper, mixing until the butter melts.
5. Preheat your grill to 500 degrees F and spray with cooking spray. Season the salmon with salt and pepper.
6. Add the salmon to the grill, flesh side down and cook for about 5 minutes (or until ~75% done). Flip the salmon and cook until the salmon is cooked through, about 2 more minutes.
7. Remove from the grill and remove skin if desired.
8. While waiting for the salmon to cook, combine the butter and orange juice in a small saucepan over medium heat. Season with salt, pepper, garlic powder and onion powder and add in the freshly chopped parsley. Heat until the butter melts.
9. To serve, add ¼ of the couscous to each of 4 plates, and top with the salmon. Drizzle with the citrus glaze and top with some crumbled feta and freshly chopped parsley.

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