Grilled Atlantic Salmon Recipe
Sautéed fresh vegetables, jasmine rice, citrus beurre blanc.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender and the water is absorbed. Fluff with a fork and keep warm.
- 2
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mixed vegetables and season with salt and pepper. Sauté for about 5-7 minutes until the vegetables are tender but still crisp. Remove from heat and set aside.
- 3
Prepare the Beurre Blanc
In a small saucepan, combine white wine and lemon juice. Bring to a simmer and reduce by half. Lower the heat and whisk in the butter, piece by piece, until the sauce is smooth and emulsified. Season with salt and keep warm.
- 4
- 5
Serve
On each plate, place a serving of jasmine rice, top with sautéed vegetables, and place the grilled salmon on top. Drizzle with citrus beurre blanc and garnish with fresh parsley before serving.