Grilled Salmon with Grilled Asparagus & Curried Butternut Squash Sauce Recipe


5.0 from 1 reviews
Grilled Salmon with Grilled Asparagus & Curried Butternut Squash Sauce Recipe
Cook time
Total time
Serves: 4
  • 3 to 4 - Salmon Steaks
  • 1lb - Asparagus
  • Olive Oil (Or Butter)
  • Salt
  • Pepper
  • Cherry Tomatoes (Raw or Lightly Roasted)
  • Curried Butternut Squash Sauce/Soup
  • For the Butternut Squash Sauce
  • 1 - 3lb Butternut Squash
  • 1 - 14oz Can of Chicken Broth (Use your favorite kind)
  • ½ - Yellow Onion (Chopped)
  • 1 - Anju Pear (Peeled & Chopped)
  • 2 TBSP - Butter
  • 1.5 Cups - Water
  • ⅓ to ½ Cup - Heavy Cream
  • Salt, Pepper, Paprika, Nutmeg & Curry Powder To Taste
  1. Cut the bottom ends off and coat asparagus in olive oil. Season with salt and pepper.
  2. Grill asparagus on aluminum foil over medium him approximately 9 minutes. (Turning occasionally.)
  3. Coat salmon with olive oil or melted butter. Season with salt and pepper.
  4. Grill salmon on aluminum foil over medium heat 3-5 minutes on each side or until cooked through.
  5. Cut up 10-15 cherry tomatoes. You can leave them raw, or roast them lightly. (I left mine raw.)
  6. Plate, and serve with Curried Butternut Squash Sauce.
  7. For the Butternut Squash Sauce
  8. Preheat oven to 425F Degrees. Line a baking sheet with aluminum foil.
  9. Cut squash in half. Clean out the seeds. Brush on 1 TBSP of butter. Salt & Pepper generously.
  10. On a rack in the center of the oven, roast squash for 50-60 minutes. When squash is done you should be able to insert a fork easily into the flesh.
  11. Set pan with squash aside on a cooling rack until cooled enough to spoon flesh out and discard the skins.
  12. In a large sauce pot saute onion and pear in remaining 1 TBSP of butter until soft. This takes approximately 6-8 minutes.
  13. Remove from heat.
  14. Add water, chicken broth, and squash to the onion and pear.
  15. Bring to a boil, then reduce heat and simmer for 20 minutes while breaking up any large pieces of squash.
  16. Add salt, pepper, paprika, nutmeg & curry powder to taste. (I went heavier on the salt and paprika, and did a pinch of curry powder and a dash of nutmeg.)
  17. Remove from heat & add heavy cream.
  18. Using a food processor or immersion blender, blend the soup mixture until smooth and creamy.
  19. Serve hot

Rebekah (Editor)

About Rebekah (Editor)

Rebekah spent much of her childhood on the coast of Maine where she cultivated her affinity for local seafood. Her lust for traveling extended beyond her New England borders and so she spent time traveling to Nepal, Mexico, Canada, Puerto Rico, and various parts of the U.S. before taking up blogging and spawn rearing as her full time gig. A transplant into the DC Metro Area, she has a newfound enthusiasm for gastronomy, and finding the best indulgences in the District. Rebekah's photographs and writing have been published by various media outlets, however her love of adventure would find her constantly on the go exploring new places and cuisine.

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