Best Grilled Salmon And Asparagus With Balsamic Butter Recipes

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GRILLED SALMON AND ASPARAGUS



Grilled Salmon and Asparagus image

This grilled salmon and asparagus is incredibly delicious and ready in less than thirty minutes. It's the perfect summer meal!

Provided by Alicia Skousen

Categories     Main Course

Number Of Ingredients 9

1 pound skin-on fresh salmon fillets
1/2 pound fresh asparagus
3 teaspoons olive oil
salt and pepper to taste
3 tablespoons butter (melted)
zest of one medium lemon
juice of 1/2 medium lemon
1/2 teaspoon garlic powder
fresh parsley

Steps:

  • Preheat the grill to medium high heat.
  • Prepare the salmon and asparagus by drizzling with olive oil, and sprinkling with salt and pepper. Be sure to brush the olive oil evenly to cover the entire surface of the salmon.
  • Place the salmon on the grill, skin side up. Add the asparagus to the grill. Cook 6-8 minutes, then carefully flip the salmon using a thin spatula. Rotate the asparagus to ensure that it cooks evenly. Cook the salmon for an additional 5-6 minutes with the skin side down, then remove the salmon and asparagus from the grill.
  • To make the lemon garlic butter, whisk together the melted butter, lemon zest, lemon juice, and garlic powder. Pour the butter over the cooked salmon and asparagus, and sprinkle with fresh parsley. Serve immediately.

Nutrition Facts : ServingSize 0.25 lb, Calories 275 kcal, Carbohydrate 2 g, Protein 24 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 85 mg, Sodium 126 mg, Fiber 1 g, Sugar 1 g

GRILLED SALMON AND ASPARAGUS WITH BALSAMIC BUTTER



Grilled Salmon and Asparagus With Balsamic Butter image

A balsamic reduction is mixed with a bit of butter and drizzled over grilled salmon and grilled asparagus.

Provided by threeovens

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup balsamic vinegar
1 tablespoon honey
1 tablespoon butter
salt & freshly ground black pepper
1 lb asparagus, trimmed
3 tablespoons extra virgin olive oil
4 six oz salmon fillets

Steps:

  • Preheat outdoor grill or indoor grill pan to medium high.
  • In a small saucepan, bring vinegar and honey to a boil and cook until reduced by half, whisking occasionally, about 3 minutes.
  • Remove from heat, whisk in butter and season with salt and pepper.
  • Toss the asparagus with 1 1/2 tablespoon olive oil and season with salt and pepper; grill, turning, until tender, about 9 minutes.
  • Meanwhile, rub remaining oil on the salmon and season with salt and pepper; grill, turning once, about 6 minutes for medium rare.
  • Place salmon and asparagus on a serving plate and drizzle with balsamic sauce.

Nutrition Facts : Calories 587.8, Fat 27.2, SaturatedFat 5.8, Cholesterol 153.9, Sodium 287.5, Carbohydrate 14.4, Fiber 2.3, Sugar 10.6, Protein 68.1

GRILLED CITRUS SALMON



Grilled Citrus Salmon image

This is a great recipe for summer entertaining. The orange and lemon add a bright burst of fresh citrus flavor. -Linda Schend, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup canola oil
1 medium onion, diced
2 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 garlic clove, minced
2 salmon fillets (about 1-1/2 pounds each)
orange or lemon slices, optional

Steps:

  • Combine the first seven ingredients in a jar with a tight-fitting lid; shake well. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste every 5 minutes with citrus mixture. Garnish with orange or lemon slices if desired.

Nutrition Facts : Calories 530 calories, Fat 40g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 115mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.

GRILLED ASPARAGUS WITH BALSAMIC SYRUP



Grilled Asparagus With Balsamic Syrup image

I made this tonight for dinner and it was wonderful. Original recipe is from my Webber Cookbook and I've changed it up for us.

Provided by Nimz_

Categories     Vegetable

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 6

1/2 cup balsamic vinegar
1 garlic clove, smashed
1/2 lb medium asparagus (about 20 spears)
1 1/2 tablespoons hot pepper oil (I use my Hot Pepper Oil)
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

Steps:

  • In a small saucepan bring the vinegar to a simmer over medium heat.
  • Reduce the heat until just a few bubbles break through the surface.
  • Add the smashed garlic.
  • Cook at a slow simmer until about 1/4 cup of vinegar remains (about 20 minutes).
  • If you cook too quickly or it reduces too much, it will turn bitter rather than sweet.
  • Remove the sauce pan from the heat and let cool to room temperature (The syrup will continue to thicken as it cools).
  • Heat grill to medium heat.
  • Remove and discard all tough, woody ends from the asparagus spears.
  • Wash and pat dry.
  • Lightly coat the asparagus with the Hot Pepper Oil.
  • Season evenly with the salt and pepper.
  • Brush the cooking grate clean.
  • Lay the asparagus perpendicular to the bars on the grate.
  • Grill over direct medium heat with the lid closed as much as possible, until lightly charred and crisp-tender, 4-6 minutes, rolling the spears a couple of times and swapping their positions as needed for even cooking.
  • Arrange the asparagus on a platter or individual plates.
  • Remove the garlic from the syrup.
  • If the syrup is stiff, warm it briefly over medium heat.
  • Drizzle some of the syrup over the spears (you may not need all of it.).
  • Season with more salt, if desired.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 83.7, Fat 0.3, SaturatedFat 0.1, Sodium 248.8, Carbohydrate 16.1, Fiber 2.3, Sugar 11, Protein 3.1

SALMON AND ASPARAGUS WITH MAîTRE D'HôTEL BUTTER



Salmon and Asparagus with Maître D'Hôtel Butter image

Real chefs use microwaves, and anyone who tells you differently is lying. Microwaves are a great hack for achieving perfectly cooked salmon, every time. I made this whole dish in just a few minutes, and it's perfect if you're cooking for yourself, or a small family. The salmon comes out soft without overcooking, and it's a restaurant-quality dish you can easily make at home.

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

2 oil-packed anchovies, drained
2 teaspoons prepared horseradish
1 teaspoon honey
1 teaspoon Dijon mustard
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
1 bunch pencil-thin asparagus
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Zest of 1 lemon
2 tablespoons chopped fresh parsley
4 farm-raised skinless salmon fillets, about 5 ounces each (see Cook's Note)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Lemon wedges, for garnish

Steps:

  • For the maître d'hôtel butter: With a mortar and pestle, mash the anchovies together with the horseradish (see Cook's Note). Add the honey, Dijon, butter, lemon juice and salt and pepper to taste. Combine to form a cohesive paste. Add the parsley and mix to combine. Set aside. If not using right away, transfer to a sheet of parchment paper or plastic wrap and, using the wrap, form it into a cylindrical shape; refrigerate until firm, about 30 minutes.
  • For the asparagus: Cut or snap off the woody ends of the asparagus. Place the asparagus and 1 tablespoon water in a shallow microwave-safe baking dish. Cover the dish tightly with plastic wrap. Microwave on high for 2 1/2 minutes. Remove, then drain and season with the oil, salt and pepper, lemon zest and parsley.
  • For the salmon: Place 2 salmon fillets in a shallow bowl or plate. Drizzle with olive oil and sprinkle with salt and pepper. Cover the bowl with plastic wrap and microwave on 50% power in 1-minute increments until the salmon is cooked to your liking, 2 to 2 1/2 minutes. Transfer to plates. Repeat with the remaining 2 fillets.
  • While the filets are still warm, dollop with some of the maître d'hotel butter on top and allow it to melt (save the remaining maître d'hotel butter for another use). Serve with the asparagus and lemon wedges.

GRILLED BALSAMIC ASPARAGUS



Grilled Balsamic Asparagus image

This wonderfully flavored asparagus evolved from a Cooking Light recipe. Prep time includes time to marinate.

Provided by GaylaJ

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fresh asparagus
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon low sodium soy sauce
1 garlic clove, minced
1/2 teaspoon kosher salt
fresh ground black pepper, to taste

Steps:

  • Snap off tough ends of asparagus and wash well through 2-3 changes of cold water.
  • Combine all ingredients in a large zip-top plastic bag, seal and marinate for 30-60 minutes.
  • Preheat grill on high heat.
  • Remove asparagus from bag (discard marinade) and place on preheated oiled grill rack.
  • Grill 5 minutes on each side or until asparagus is done.

GRILLED OR ROASTED ASPARAGUS WITH BALSAMIC



Grilled or Roasted Asparagus With Balsamic image

These asparagus can be grilled or roasted in the oven. A simple balsamic reduction tops them off. From the tag off the asparagus.

Provided by cookiedog

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 -1 1/2 lb asparagus
1 shallot, thinly sliced
2 teaspoons extra virgin olive oil
1/4 teaspoon salt (I prefer kosher)
fresh ground pepper
1/4 cup balsamic vinegar

Steps:

  • Toss the asparagus with shallot, oil, 1/8 tsp salt and pepper. Roast or grill turning twice, until tender and browned, 8 to 10 minutes.
  • Bring vinegar and the remaining 1/8 teaspoons salt to a simmer in a small skillet over medium-high heat until slightly syrupy and toss the asparagus with the reduced vinegar.

GRILLED GARLIC ASPARAGUS AND SALMON



Grilled Garlic Asparagus and Salmon image

Make and share this Grilled Garlic Asparagus and Salmon recipe from Food.com.

Provided by cookee monster

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

5 tablespoons olive oil
8 garlic cloves
1 lb salmon
1/2 lb asparagus, fresh
4 tablespoons cheese, shredded (I used a combination of parmesan, romano and asiago)

Steps:

  • Place oil and crushed, peeled garlic in a small sauce pan. Heat over medium heat until garlic just starts to brown. Remove from heat and let cool. Discard garlic.
  • Brush small amount of oil on asparagus and set aside.
  • Spoon a small amount of oil onto salmon and spread it around with your hand or brush. You want to have it on both sides so that it doesn't stick to the grill. DO NOT PUT THE BRUSH IN AND OUT OF THE OIL.
  • Place salmon on preheated grill. Cook on medium high heat for 4-5 minutes. Just before turning salmon place asparagus on grill. Turn salmon and cook another 4-5 minutes or until the fish reaches 145°F internally.
  • Place pasta on plates. Drizzle remaining oil on pasta. Place asparagus and fish on top of pasta. Top with cheese.

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