Grilled Salmon with Acorn Squash and Herbed Butter
1/4cupunsalted butterat room temperature
1/4teaspoonblood orange zest
1/4teaspoonfreshly grated ginger
1tablespoonminced Italian parsley
Grilled Acorn Squash:
1acorn squashhalved, seeds scooped out and cut into 1-inch moon-shape slices
1 1/4poundwild-caught salmonat room temperature
Some Prep To Do:
Soak your cedar plank in salt water for about 1 hour before you plan on cooking up the salmon.
To make the herb butter:
In a small bowl, mash together the butter, blood orange zest, freshly grated ginger, garlic, salt, Italian parsley and dill are completely combined. Transfer to a small serving dish.
To Light the Grill:
Prep the Weber grill by adding the coals to the bottom half of the grill. For this particular recipe, I pushed the coals to the outside of grill. Light the coals and cover to preheat. To get the coals to light and get nice and hot this process took about 30 minutes. In this time, I prepped the rest of the recipe!
To Make the Acorn Squash:
Add the slices of acorn squash to a baking sheet. Toss them with olive oil, salt and pepper. Transfer to a 400 degree oven to roast for about 20 minutes. Just so they’re al dente because we’ll finish them on the grill. Remove and set aside.
To Make the Salmon:
Season the salmon with a few pinches of salt and transfer it onto the cedar plank.
To Cook Everything:
Everything cooks all at once with this recipe! Place the acorn squash slices on the edge of the grill, along with a few sprigs of thyme. Sprinkle the squash with a bit more salt.
Place the cedar plank right in the center of the grill and cover to cook for about 15 to 20 minutes. The temperature on the top of the grill should read 275F to 300 degrees. Test the salmon by placing a metal skewer into the center—you know it’s cooked when it’s warm to the touch.
Serve the salmon immediately with slices of acorn squash and herb butter.