Jul 09 2026
Restaurants›Front Street Pub & Eatery›Salmon & Rice Recipe

Salmon & Rice Recipe

Inspired by Front Street Pub & Eatery
Time45m
Serves4

Grilled Chilean Salmon, Parsley, Asiago & Creamy Dill-Caper Sauce. Served with Basmati Rice & Grilled Asparagus

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Ingredients

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Salmon

Creamy Dill-Caper Sauce

Basmati Rice

Grilled Asparagus

Method

Salmon Preparation

  1. 1

    Marinate the Salmon

    In a small bowl, combine olive oil, salt, black pepper, and lemon juice. Brush this marinade over the salmon fillets and let them sit for 15 minutes.

  2. 2

    Grill the Salmon

    Preheat the grill to medium-high heat. Place the marinated salmon fillets on the grill and cook for about 5-6 minutes on each side or until the salmon is cooked through and flakes easily with a fork.

Creamy Dill-Caper Sauce Preparation

  1. 3

    Mix the Sauce

    In a bowl, combine sour cream, chopped dill, chopped capers, minced garlic, and lemon zest. Mix well until all ingredients are incorporated. Set aside in the refrigerator until serving.

Basmati Rice Preparation

  1. 4

    Cook the Rice

    In a medium saucepan, bring water and salt to a boil. Add the basmati rice, stir once, then reduce heat to low. Cover and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Grilled Asparagus Preparation

  1. 5

    Prepare Asparagus

    Trim the tough ends of the asparagus and place them in a bowl. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat.

  2. 6

    Grill Asparagus

    Place the asparagus on the grill and cook for about 4-5 minutes, turning occasionally, until they are tender and have grill marks.

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