Grilled Salmon Recipe

Prep the salmon

Pat salmon fillets dry with paper towels. Place skin-side down on a tray. In a small bowl combine 2 tbs olive oil, lemon zest, lemon juice, 1 tsp minced garlic, chopped dill, 1 tsp kosher salt and 1 tsp black pepper. Brush or spoon the mixture evenly over the flesh of each fillet. Let rest at room temperature while you prepare rice and vegetables (10–15 minutes) or refrigerate up to 30 minutes.

Grill the salmon

Preheat grill to medium-high (about 400°F / 200°C) and oil the grates, or heat a grill pan over medium-high heat and brush with oil. Place salmon skin-side down and cook, uncovered, 4–6 minutes depending on thickness. Flip carefully and cook an additional 1–3 minutes until the internal temperature reaches 125–130°F (51–54°C) for medium doneness or desired doneness. Remove from heat and let rest 3–4 minutes before serving. If using an oven, roast at 425°F (220°C) for 8–12 minutes.

Rinse 1.5 cups long-grain rice under cold water until the water runs clear; drain well.

In a medium saucepan heat 1 tbs olive oil or butter over medium heat. Add 1/2 cup finely diced onion and sauté 3–4 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Add the drained rice to the pan and stir to coat with oil and lightly toast for 1–2 minutes. Stir in 3 cups broth, 1/2 tsp dried oregano, 1 bay leaf, 3/4 tsp kosher salt and 1/4 tsp black pepper. Bring to a gentle boil.

Reduce heat to low, cover tightly, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat, discard the bay leaf, fluff with a fork and stir in 2 tbs chopped parsley. Keep covered and warm until serving.

Toss zucchini, cherry tomatoes and red bell pepper in a bowl with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

If grilling: place vegetables in a grill basket or directly on the grill over medium heat and cook 6–8 minutes, turning occasionally, until tender and lightly charred. If sautéing: heat a large skillet over medium-high heat, add the vegetables and cook 6–8 minutes, stirring occasionally, until softened and browned in spots. Remove from heat and keep warm.

Squeeze lemon wedges over the vegetables just before serving.

Spoon a generous portion of tavern rice onto each plate. Top with a salmon fillet and arrange the grilled vegetables alongside.

Drizzle a little olive oil over the salmon and vegetables, sprinkle extra chopped dill or parsley, and serve with a lemon wedge.