Basil Butter Grilled Salmon + Veggies with Feta Rice

July 1, 2021

This meal has it all. Starting with fresh salmon coated with all the butter and salt. Grilled up perfectly and covered in more butter, fresh basil and blistered cherry tomatoes and Summer zucchini.

Salty feta with tender buttery rice with fresh basil and a sprinkle of pine nuts. So many layers that pair well together.

I think I said, butter a few times. It makes all the difference. I used Kate’s Homemade butter in this recipe – oh boy, it’s good.

There wasn’t really a plan for this meal – sometimes that’s when the best meals happen.

I knew I wanted quickly grilled salmon – butter, lemon zest and basil are always good compliments to the naturally flavorful fish. Plus I wanted to accomplish a light and delicious Summer time meal, you all could make too!

Wherever you live, find local ingredients.

To maximize flavor, freshness of ingredients AND supporting local businesses – FIND out what is grown in your area.

The zucchini was from a farm about 15 minutes away. The salmon was caught off the coast of Maine. The feta was made from a local family run dairy farm.

It always tastes better when it comes from places close to home.

How to keep it Paleo friendly + dairy free?

Leave out the rice. Serve with simply sautéed cauliflower rice in butter, salt, pepper and fresh basil. Omit the feta cheese.

Try it with ghee or coconut butter.

Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!

Basil Butter Grilled Salmon + Veggies with Feta Rice

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Author: White Sparrow
Total Time: 20 minutes
Yield: 3 1x
Diet: Gluten Free

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Ingredients

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3–4 portions of high quality salmon
6 tablespoons butter, divided
salt and pepper
3–4 zucchinis, sliced into quarter wedges
1 cup cherry tomatoes
2 tablespoons olive oil
2 cup cooked and warm basmati rice (cooked according to the package instructions)
6–10 fresh basil leaves, thinly sliced
1/3 cup crumbled feta cheese
1/4 cup pine nuts

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Instructions

Heat your grill to high heat.
Spread 1 teaspoon of butter onto each salmon portion and sprinkle with salt and pepper. Drizzle the zucchini and cherry tomatoes with olive oil, salt and pepper.
When the grill is hot, add the salmon skin side down along with the zucchini wedges. Grill for about 5-6 minutes with the grill cover closed.
Add the cherry tomatoes to the grill and cook for 1 minute. When the salmon is almost finished cooking, flip the pieces over and sear for 1 minute. Remove everything from the grill.
Mix 1/2 of the remaining butter, feta cheese and 1/2 of the basil into the prepared rice.
Spread on the remaining butter over the tops of the warm salmon.
To serve, garnish everything with the remaining basil and pine nuts.