Ingredients
Scale
- 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
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.
Notes
I made this recipe for 3 people.
- Prep Time: 10
- Cook Time: 10
- Category: seafood
- Method: grill
- Cuisine: dinner