Grilled Salmon With Rice And Broccoli Recipe

Marinate

Pat salmon fillets dry with paper towels. In a small bowl combine 2 tbs olive oil, lemon zest, lemon juice, minced garlic, 1 tsp salt and 1/2 tsp black pepper. Brush or spoon the mixture evenly over both sides of the fillets (skin side left on). Let rest 10–15 minutes at room temperature or up to 30 minutes refrigerated.

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet or grill pan over medium-high heat until shimmering. Oil the grates or pan lightly to prevent sticking.

Grill the salmon

Place salmon on the grill skin-side down. Cook without moving for 4–5 minutes until the skin crisps and the fish releases easily. Flip carefully and cook 2–4 additional minutes until fish registers 125–130°F (52–54°C) for medium doneness or until flakes easily. For thicker fillets, increase cook time by 1–2 minutes per side. Remove from heat and let rest 3 minutes.

Rinse and combine

Rinse 1.5 cups rice under cold water until the water runs mostly clear to remove excess starch. Drain. In a medium saucepan combine rinsed rice, 3 cups water, 1/2 tsp salt and 1 tbs butter or olive oil.

Cook

Bring to a simmer over medium-high heat. Once simmering, reduce heat to low, cover tightly and cook undisturbed for 15 minutes. After 15 minutes, remove from heat and let sit covered for 10 minutes to steam; do not lift the lid during this time.

Fluff

After steaming, remove lid and fluff rice gently with a fork. Taste and adjust seasoning, stirring in 1 tbs soy sauce or tamari if desired for extra flavor.

Prep

While rice cooks, trim broccoli into even florets and pat dry. Toss florets with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper to coat.

Cook (steam or roast or sauté)

Option A — Steam: Place broccoli in a steamer basket over boiling water, cover and steam 4–6 minutes until bright green and just tender. Option B — Roast: Preheat oven to 425°F (220°C). Spread florets on a baking sheet in a single layer and roast 12–15 minutes, tossing once, until edges are slightly browned. Option C — Sauté: Heat a skillet over medium-high heat, add broccoli and 1–2 tbs water, cover and cook 4–6 minutes until tender-crisp, then remove cover and cook 1 minute to evaporate water.

Finish

Transfer broccoli to a platter, squeeze a little lemon over if using, and sprinkle chopped parsley for freshness.

Divide cooked rice among 4 plates, place a salmon fillet alongside and arrange broccoli on the side. Spoon any resting juices from the salmon over the fish and rice. Garnish with additional parsley and lemon wedges. Serve immediately.