Grilled Salmon Recipe
Served with seasonal vegetables and rice.
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Ingredients
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Salmon
Vegetables
Rice
Method
Preparing Salmon
- 1
Marinate the Salmon
In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.
- 2
Preheat the Grill
Preheat your grill to medium-high heat, about 375-400°F (190-200°C).
- 3
Preparing Vegetables
- 4
Prepare the Vegetables
Chop the zucchini and bell peppers into bite-sized pieces. Trim the ends of the asparagus.
- 5
Grill the Vegetables
In a bowl, toss the chopped vegetables with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Place the seasoned vegetables in a grill basket and grill alongside the salmon for 8-10 minutes, stirring occasionally until tender.
Cooking Rice
- 6
Cook the Rice
In a medium saucepan, combine 1 cup of long-grain rice, 2 cups of water, and 0.5 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 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.