Grilled Local Salmon Recipe
Steelhead, prepared medium unless otherwise requested, coconut rice, seasonal vegetables, lemon caper butter sauce
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Ingredients
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Fish
Coconut Rice
Vegetables
Lemon Caper Butter Sauce
Method
Preparation
- 1
Cook the Coconut Rice
In a saucepan, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.
- 2
Prepare the Vegetables
In a large skillet, heat olive oil over medium heat. Add seasonal vegetables, season with salt and pepper, and sauté until tender, about 5-7 minutes. Set aside.
- 3
Make the Lemon Caper Butter Sauce
In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in lemon juice, capers, and parsley. Keep warm.
Grilling the Salmon
- 4
Grill the Salmon
Preheat the grill to medium-high heat. Brush the steelhead salmon fillets with olive oil and season with salt and pepper. Place the fillets on the grill, skin-side down, and cook for about 4-6 minutes. Flip the fillets and grill for an additional 4-6 minutes until the salmon is cooked to your desired doneness.
