Grilled Salmon* Recipe

Prepare marinade

In a shallow dish or bowl, whisk together 3 tbs olive oil, 2 tbs soy sauce, 1 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp honey, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper until combined.

Marinate salmon

Pat salmon fillets dry with paper towel. Place fillets skin-side down in the dish and spoon marinade over the flesh. Allow to marinate for 15–30 minutes at room temperature (or up to 2 hours in the refrigerator). Turn once halfway so marinade covers evenly.

Preheat grill

Heat an outdoor grill or grill pan to medium-high (around 400°F / 200°C). Oil the grate or brush the grill pan with a little oil to prevent sticking.

Grill salmon

Remove excess marinade from the fillets. Place salmon skin-side down on the hot grill. Cook for 4–6 minutes without moving, until the skin releases easily and grill marks form. Flip gently and grill for another 2–4 minutes until the salmon is opaque through most of the fillet and flakes easily with a fork (internal temperature ~125–130°F / 51–54°C for medium). Total cook time depends on thickness (approx. 6–10 minutes).

Rest

Transfer salmon to a plate, tent loosely with foil and rest for 3–5 minutes before serving.

While salmon marinates, rinse 2 cups jasmine rice in a fine mesh sieve under cold water until the water runs clear to remove excess starch.

Combine the rinsed rice, 2.25 cups water and 1/2 tsp salt in a medium saucepan. Bring to a gentle boil over high heat.

Once boiling, reduce heat to low, cover with a tight-fitting lid and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let the rice sit, covered, for 10 minutes to steam. Fluff with a fork and stir in 1 tbs butter or olive oil if using. Keep covered and warm until plating.

Trim and cut vegetables into uniform pieces for even cooking. Pat dry.

In a large bowl toss the vegetables with 2 tbs olive oil, 1 tsp minced garlic, 1 tsp lemon zest, 3/4 tsp salt and 1/4 tsp black pepper until evenly coated.

Sauté or grill: For sautéing, heat a large skillet over medium-high heat. Add the vegetables in a single layer (cook in batches if necessary). Sauté for 4–6 minutes, tossing occasionally, until crisp-tender and lightly caramelized. For grilling, use a grill basket or skewers and grill over medium-high heat for 3–6 minutes, turning once, until tender-crisp with char marks.

Finish and season: Taste and adjust seasoning. Remove from heat and keep warm until plating.

Divide jasmine rice among 4 plates (about 1/2 cup cooked rice per serving as a side; adjust as desired).

Place one grilled salmon fillet atop or beside the rice on each plate.

Arrange seasonal vegetables alongside. Spoon any juices from the salmon resting plate lightly over the fish and rice, or drizzle with extra 2 tbs soy sauce/ponzu if desired.

Garnish with chopped parsley or cilantro and a lemon wedge. Serve immediately.