Grilled Cilantro-Lime Butter Salmon
with Corn and Sweet Pepper Salsa
Summer blasted flavours like sweet corn and zippy lime have entered the chat! This quick but mighty grilled salmon recipe prioritizes flavour and efficiency allowing you to make the most out of a fleeting season.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
7 g
Cilantro
1 unit(s)
Lime
113 g
Corn Kernels
2 unit(s)
Mini Sweet Pepper
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)
1 unit(s)
Garlic, cloves
Not included in your delivery
2 tsp
Unsalted Butter*
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high heat (approx. 500°F).
- Wash and dry all produce.
- To a small bowl leave 2 tbsp (1/4 cup) butter out to soften at room temperature.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Trim peppers. Cut into 1/2-inch rounds, scooping out seeds, if desired.
- Roughy chop cilantro.
- Zest, then juice lime.
- Peel, then mince or grate garlic.
- Husk corn then halve crosswise. Place cut-side of cobs down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off.
- Layer two 24x12-inch pieces of foil. Add corn, peppers, half the garlic and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper toss to coat.
- Fold foil in half over veggies and pinch edges to seal pouch. (NOTE: For 4 servings, make 2 pouches, using 2 sheets of foil per pouch.)
- Pat salmon dry with paper towels. Season with remaining garlic salt,and pepper. Drizzle 1 tsp (2 tsp) oil overtop. Flip to coat.
- Place veggie pouch on grill. Close lid and grill for 5-8 min until veggies are tender-crisp.
- Place salmon, flesh side down on other side of grill. Close lid and grill for 6-9 min, flipping halfway until salmon is cooked through.**
- To softened butter, add lime zest, half the cilantro and remaining garlic. Season with salt and pepper. Stir to mix.
- Once cooked, add corn and peppers to a medium bowl. Add 1/2 tbsp (1 tbsp) lime juice, sugar? cilantro? Toss to coat.
- Divide rice, veggies and salmon between plates.
- Dollop cilantro-lime buter over salmon.
