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You are here: Home / Giveaway / Grilled Citrus Salmon

June 29, 2015 By Kaitlin 15 Comments

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.

Grilled Citrus Salmon

 

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!

 

 

Grilled Citrus Salmon

 

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.

Grilled Citrus Salmon

 

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.

 

Grilled Citrus Salmon

 

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.

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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.

IMG_1977 IMG_1978

 

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.

IMG_1981 IMG_1982

 

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

IMG_1979

 

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.

IMG_1983 IMG_1985

 

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.

IMG_1984

 

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.

Grilled Citrus Salmon

 

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!

Grilled Citrus Salmon

 

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.

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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!

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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

Grilled Citrus Salmon

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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Filed Under: Giveaway, Main Dish, Nut Free, On the Grill, Pasta, Seafood, Sides, Weeknight Meal Tagged With: Asparagus, Butter, Cheese, Citrus, Couscous, Dinner, Feta, Glaze, Grilled, Grilling, I Can Cook That, Israeli, LongHorn, Orange, Orange Juice, Parsley, Pearl, Recipe, Roasted, Salmon, Seafood, Steakhouse, Tomatoes, Weeknight Meal

Comments

  1. Mary Happymommy says

    June 29, 2015 at 1:20 pm

    My husband loves to grill steaks…he just made some T-bones yesterday.

    Reply
  2. Susan Christy says

    June 29, 2015 at 1:46 pm

    Spicy Chicken Wings are my favorite.

    Reply
  3. tara says

    June 29, 2015 at 2:30 pm

    I love grilling corn on the cob with flavored butter – would go great with the salmon!

    Reply
  4. Elena says

    June 29, 2015 at 11:28 pm

    I like to grill chicken breasts

    Reply
  5. Alison H. says

    June 30, 2015 at 1:51 pm

    Our favorite meal to grill is a nice juicy filet & grilled corn on the cob!

    Reply
  6. Marcia Goss says

    June 30, 2015 at 6:51 pm

    Steaks and burgers.

    Reply
  7. Leslie says

    June 30, 2015 at 7:52 pm

    I usually like a ribeye steak on the grill, but this looks awfully good.

    Reply
  8. Harmony B says

    June 30, 2015 at 7:58 pm

    We love to grill bacon wrapped filet mignon

    Reply
  9. Brittany Koelmel says

    June 30, 2015 at 8:21 pm

    I love grilling trout! Yum<3

    Reply
  10. DJ says

    July 1, 2015 at 12:03 am

    I love grilling chicken.

    Reply
  11. Ashley C says

    July 1, 2015 at 1:10 am

    I like to grill shrimp!

    demureprincess7(at)gmail(dot)com

    Reply
  12. Elle P. says

    July 2, 2015 at 4:11 pm

    I love to grill chicken.

    Reply
  13. Amy M. says

    July 3, 2015 at 4:05 am

    Steak! And burgers… and chicken… 🙂

    Reply
  14. MaryAnn says

    July 3, 2015 at 9:13 pm

    My favorite food to grill is corn on the cob

    Reply
  15. Brenda Haines says

    July 5, 2015 at 5:55 pm

    My absolute favorite is BBQ Tri Tip Roast. Thanks for the chance 🙂

    Reply

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