Grilled Salmon Recipe

Prepare the Butternut Squash Rice

Peel and dice the butternut squash into small cubes. In a pot, add 1 cup of rice, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes. Stir in the diced butternut squash, cover, and cook for an additional 10 minutes until the rice is tender and the squash is soft.

Prepare the Broccolini

In a pot of boiling salted water, blanch the broccolini for 2-3 minutes until bright green and tender-crisp. Drain and transfer to ice water to stop the cooking process. Drain again and set aside.

Make the House-Made Chili Crisp

In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic, ginger, and chili flakes. Sauté for 2-3 minutes until fragrant and lightly golden. Remove from heat and set aside.

Grill the Salmon

Preheat the grill to medium-high heat. Brush the salmon fillets with the remaining olive oil and season with salt and black pepper. Place the salmon on the grill skin-side down. Grill for 6-8 minutes on each side, or until the salmon flakes easily with a fork.

Serve

On each plate, serve a generous scoop of butternut squash rice, place grilled salmon on top, and arrange the broccolini on the side. Drizzle the house-made chili crisp over the salmon and enjoy!