Grilled Salmon* Recipe
With jasmine rice + fresh seasonal vegetables
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Ingredients
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Salmon
Jasmine Rice
Fresh Seasonal Vegetables
Method
Preparing the Salmon
- 1
- 2
Preheat the Grill
Preheat your grill to medium-high heat (approximately 375°F - 400°F).
- 3
Grill the Salmon
Remove the salmon from the marinade and place it skin-side down on the grill. Cook for about 4-5 minutes per side, or until the salmon is cooked through and flaky. If desired, sprinkle fresh dill on top before serving.
Cooking the Jasmine Rice
- 4
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- 5
Cook the Rice
In a medium saucepan, combine rinsed jasmine rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Preparing the Fresh Seasonal Vegetables
- 6
Chop the Vegetables
Slice the zucchini and bell peppers into bite-sized pieces. Trim the ends of the asparagus.
- 7
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped zucchini, bell peppers, and asparagus. Season with salt and black pepper. Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp.
