Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, french cut grilled lemon pepper drums with wild rice and asparagus. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
French cut grilled lemon pepper drums with wild rice and asparagus is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. French cut grilled lemon pepper drums with wild rice and asparagus is something that I’ve loved my entire life.
Pull the skin back and season with lemon pepper seasoning then pull the skin back over and season the outside and place in a bag and marinate overnight. See recipes for French cut grilled lemon pepper drums with wild rice and asparagus too. Recipes French cut grilled lemon pepper drums with wild rice and asparagus.
To begin with this recipe, we must first prepare a few ingredients. You can cook french cut grilled lemon pepper drums with wild rice and asparagus using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make French cut grilled lemon pepper drums with wild rice and asparagus:
- Prepare 7-8 drums
- Prepare 3 lemons
- Get Asparagus
- Get Lemon pepper seasoning
- Take Box wild rice(your choice) I use chicken broth instead of water
- Prepare 1 can chicken broth
- Take Lemon thyme butter basting sauce:
- Take 1 stick butter softened
- Take 2 tsp dried thyme
- Make ready 2 large pressed garlic cloves
- Get 1 tsp ground kosher salt
- Prepare Juice of 1 lemon
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Instructions to make French cut grilled lemon pepper drums with wild rice and asparagus:
- Start by French cutting the chicken. Start by cutting around the base and start to pull all the small tendons out using pliars but leaving the largest tendon intact. Small tendons have very little meat attached but the largest one has a big chunk so you want to leave it in, it will melt as it gets cooked.
- Now take your pliers and pull the end piece off the base and then push the meat down
- Pull the skin back and season with lemon pepper seasoning then pull the skin back over and season the outside and place in a bag and marinate overnight.
- Grill over medium heat turning often and basting with the butter sauce. Cut the lemons in half and grill them once the chicken is almost done. Either grill or cook the asparagus in the oven.
In a medium bowl, combine grilled veggies, onion, parsley and optional sausage, if using. Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet.
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