Grilled Citrus-Glazed Salmon with Asparagus + Cabbage–Pear Slaw
Grilled salmon with a bright citrus glaze is a winter secret weapon: it tastes sunny even when it’s freezing out. Pair it with quick-steamed asparagus and a crunchy cabbage-pear slaw for a fresh, seasonal Colorado February plate.
Back to full listIngredients
- Fresh Atlantic Whole Salmon Fillet Farm Raised (sustainably sourced) 12 oz salmon (2 portions of ~6 oz) $8.99 sale (1 lb)
- Green asparagus 8 oz, trimmed $2.99 sale (1 lb)
- Green cabbage 3 cups, thinly sliced (about 8 oz) $0.99 (1 lb)
- Fresh Large D'Anjou Pear - Each 1 pear, thinly sliced $1.99 sale
- Medium Fresh Navel Orange - Each 1 orange (zest + 3 tbsp juice)
- Fresh Organic Lemon - Each 1/2 lemon (1 tbsp juice) $1.29
- Olive oil 3 tbsp, divided
- Dijon mustard 1 tsp
- Honey 2 tsp
- Kosher salt 3/4 tsp, divided
- Black pepper 1/2 tsp, divided
- Red pepper flakes (optional) Pinch
Instructions
- Prep: Heat grill to medium-high (about 400–450°F). Pat 12 oz salmon dry and cut into 2 portions (~6 oz each). Trim 8 oz asparagus. Thinly slice 3 cups green cabbage (about 8 oz) and thinly slice 1 D’Anjou pear. Zest the orange and squeeze 3 tbsp orange juice; squeeze 1 tbsp lemon juice (about 1/2 lemon).
- Make citrus glaze: In a small bowl whisk 3 tbsp orange juice, 1 tbsp lemon juice, 1 tsp Dijon, 2 tsp honey, 1 tsp orange zest, 1 tbsp olive oil, 1/4 tsp kosher salt, 1/4 tsp black pepper, and a pinch of red pepper flakes (optional).
- Season salmon: Brush salmon with 1 tsp olive oil and season with 1/4 tsp kosher salt and 1/4 tsp black pepper. Reserve half the glaze for serving (don’t reuse glaze that touched raw fish).
- Grill salmon: Oil grill grates. Grill salmon skin-side down (if skin-on) 4–6 minutes with lid closed. Flip carefully and grill 1–3 minutes more, until it flakes easily and reaches your preferred doneness. Brush with some of the glaze during the last 1–2 minutes.
- Cook asparagus (stove): While salmon grills, heat a skillet over medium-high with 1 tsp olive oil. Add 8 oz asparagus, 2 tbsp water, and a pinch of salt. Cover and steam-sauté 3–4 minutes until crisp-tender; uncover to evaporate water, then season with a pinch of pepper.
- Make slaw: In a bowl toss 3 cups sliced cabbage and the sliced pear with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Add a spoon of the reserved glaze (1–2 tbsp) to lightly dress it (keep it bright, not soggy).
- Serve: Plate grilled salmon with asparagus and cabbage-pear slaw. Drizzle remaining reserved glaze over the salmon at the table.
Health notes: ~600–750 kcal per serving (2 servings). Excellent omega-3s and lots of veg. Slaw is fiber-rich; keep glaze modest to reduce added sugar.
Drink pairing: Citrus-glazed salmon loves zippy whites with minerality. Go Sauvignon Blanc for classic citrus-herb lift, or Chablis-style Chardonnay for clean, stony precision. Local tip: Colorado sparkling wine (brut) also works beautifully with salmon and citrus.