Grilled Sockeye Salmon with Peppadew Butter, Asparagus and Charred Tomatoes

Take your salmon up a notch by brushing each fillet with butter infused with Peppadew, a South African pepper, while grilling.

Grilled Sockeye Salmon with Peppadew Butter, Asparagus and Charred Tomatoes

5 from 2 votes
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Course: Main Course
Cuisine: American
Protein: Fish / Seafood
Cut: Salmon
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 people

Ingredients

  • 2 ea ButcherBox Sockeye Salmon Fillet
  • 1 c unsalted butter room temperature
  • ¼ c garlic minced
  • ½ c Peppadew juice
  • 1 bu parsley chopped
  • 1 bu asparagus
  • 1 pt cherry tomatoes
  • 1 tsp kosher salt
  • ½ tsp ground black pepper

Instructions

  • Place butter, parsley and garlic in food processor and blend on high.
  • Slowly add Peppadew juice until butter is bright green and juice is fully incorporated. Set aside
  • Preheat grill on high heat for at least 10 minutes, until grill grate is extremely hot.
  • Season salmon with kosher salt and freshly ground black pepper. Oil grill grate immediately before placing salmon skin-side down on grill.
  • Brush salmon with Peppadew butter and grill for 1 minute. Turn salmon 90° and grill for 1 more minute.
  • Flip salmon so skin-side is up. Brush with butter, and grill for 1 minute. Remove from grill.
  • Rub asparagus and tomatoes with Peppadew butter. Grill for 5 minutes, or until lightly charred
  • Remove veggies from grill and season with salt and pepper.
  • Save butter in fridge for up to 1 month or well-wrapped in freezer for up to 3 months
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Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.