Grilled Atlantic Salmon Recipe
Freshly grilled Salmon, topped with heirloom tomato salad, asparagus and Jasmine rice.
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Ingredients
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Main Ingredients
Heirloom Tomato Salad
Method
Preparation of Rice and Asparagus
- 1
Cook Jasmine Rice
Rinse 1 cup of Jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- 2
Prepare Asparagus
Trim the tough ends off the asparagus and wash them under cold water. Toss them in a bowl with 1 tablespoon of olive oil, salt, and black pepper. Preheat a grill or grill pan over medium-high heat.
Grilling Salmon and Asparagus
- 3
Grill the Salmon
Brush the Atlantic salmon fillets with olive oil and season with salt and black pepper. Place the fillets skin-side down on the preheated grill. Cook for about 4-5 minutes, then carefully flip and grill for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
- 4
Heirloom Tomato Salad Preparation
- 5
Prepare the Salad
While the salmon and asparagus are grilling, chop the heirloom tomatoes and red onion into bite-sized pieces. In a bowl, combine the chopped tomatoes, red onion, fresh basil leaves, olive oil, balsamic vinegar, salt, and black pepper. Toss gently to combine.
Plating
- 6
Serve the Dish
On each plate, serve a portion of Jasmine rice, topped with a grilled salmon fillet. Arrange the grilled asparagus on the side and generously spoon the heirloom tomato salad over the salmon and rice. Enjoy your Grilled Atlantic Salmon!