Grilling out is a national summer pastime. We all love cooking outside on the grill when temperatures warm up and evenings get long. But here’s the thing: burgers and dogs are great, and a thick, juicy steak is hard to beat. But frozen salmon cooked on the grill is amazing and super easy. If you want to add interest to your backyard barbecue and maybe take your menu up a notch, then these recipes are for you.
Lemon Butter Salmon with Veggies
Steakhouse quality salmon fillets, fresh sweet corn, and bright asparagus make this foil packet meal that cooks on your grill one to remember. This recipe feeds a crowd, so invite the neighborhood.
Ingredients
12 frozen Morey’s Wild Salmon Steakhouse fillets
2 Tbsp melted butter
1 Tbsp fresh lemon zest
1 Tbsp Fisherman’s Wharf seasoning, or any other similar seasoning of your choice
10 to 16 asparagus spears, cut into thirds
4 ears of corn, cut into thirds
1/2 lb red potatoes, cubed
1 cup diced fresh broccoli
1/2 cup thinly sliced onion
2-3 lemons
Salt and pepper to taste
Instructions
- Preheat your grill. If using coals, bring them to ash white.
- Cut two 12-inch sheets of foil and spray with non-stick cooking spray.
- Bring a large pot of salted water to boil. Add corn and cook for 10 minutes.
- Place other cut veggies in a large bowl. Add the cooked corn, melted butter, fresh lemon zest, and seasonings. Toss gently to coat.
- Remove skin from Wild Salmon Steakhouse fillets. Reserve the marinade.
- Divide the vegetable mixture between the two foil sheets and top with salmon. Drizzle the reserved marinade on the salmon and add a squeeze of fresh lemon juice.
- Fold the foil packet crosswise to completely cover the food and roll the top and bottom edges to seal.
- Place the foil packets on the grill and cook for about 15-20 minutes.
- Serve with lemon wedges and additional melted butter.
Quinoa Bowl
This tasty salmon quinoa bowl is filled with power foods that will delight and satisfy.
Ingredients
2 frozen Morey’s Wild Salmon Seasoned Grill
1 cup quinoa
2 limes
3 Tbsp chopped cilantro
1 mango, peeled and sliced
1 Tbsp red onion, finely diced
Pinch of chili powder
1/2 avocado, peeled and chopped
¼ cup plain yogurt
¼ tsp cumin
1/2 can of black beans, rinsed and drained
Kosher salt and coarse black pepper
Instructions
- COOK THE QUINOA: Bring quinoa, 1/2 tsp salt, and 2 cups of water to a boil. Reduce heat to medium-low, cover, and simmer for 15-20 minutes until the liquid is absorbed. Remove from heat and add lemon zest, juice from ½ a lime, and two tablespoons of chopped cilantro. Season to taste.
- COOK THE FISH: 15 minutes after starting the quinoa, cook your fish on the grill. Flake into large pieces.
- MAKE THE SPICED MANGO: Gently combine the mango slices, onion, chili powder, and a pinch of salt.
- MAKE THE AVOCADO CREMA: Pulse the avocado, yogurt, cumin, and juice from ½ a lime in a blender until smooth. Season with salt and pepper.
- TO SERVE: Divide the quinoa, mango, beans, and fish between two bowls. Garnish with cilantro. Drizzle with avocado crema and add lime wedges on the side.
