Recipe information
White Rice | Garden Vegetables | Ponzu Sauce
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Salmon
White Rice
Garden Vegetables
Ponzu Sauce
Prepare the Salmon
1. Marinate the Salmon
In a bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, and black pepper. Place the salmon fillets in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.
2. Grill the Salmon
Preheat the grill to medium-high heat. Remove the salmon from the marinade and place it on the grill. Cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
Cook the Rice
1. Prepare the Rice
In a saucepan, bring 4 cups of water to a boil. Add 2 cups of white rice, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed. Fluff with a fork before serving.
Sauté the Vegetables
1. Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Add the sliced zucchini, bell peppers, and julienned carrots. Sauté for about 5-7 minutes until the vegetables are tender but still crisp. Season with salt to taste.
Serve
1. Plate the Dish
On a plate, serve a portion of white rice, top with the grilled salmon, and arrange the sautéed garden vegetables on the side. Drizzle with ponzu sauce before serving.