Summer Salmon (gf) Recipe

Directions

1. 1

   Prepare the Saffron Rice Pilaf

   In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rice and toast for about 2 minutes. Add the chicken broth and saffron threads, then bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed. Fluff with a fork.

2. 2

   Make Sundried Tomato Beurre Blanc

   In a small saucepan, combine white wine and sundried tomatoes. Bring to a boil and reduce to about half. Lower the heat and whisk in the butter gradually until smooth. Season with salt and pepper.

3. 3

   Grill the Asparagus

   Preheat the grill. Toss asparagus with 1 tablespoon of olive oil, salt, and pepper. Grill for 5-7 minutes until tender and lightly charred.

4. 4

   Prepare Garlic-Lemon-Chive Compound Butter

   In a bowl, mix softened butter, minced garlic, lemon zest, and chopped chives. Season with salt and pepper. Form into a log, wrap in plastic wrap, and chill until firm.

5. 5

   Grill the Salmon

   Preheat the grill to medium-high heat. Season the salmon fillets with olive oil, salt, and pepper. Grill for 5-6 minutes on each side until cooked through and flakes easily with a fork.

6. 6

   Serve

   On a plate, serve a scoop of saffron rice pilaf topped with grilled salmon. Add grilled asparagus on the side and drizzle with the sundried tomato beurre blanc. Serve with a slice of garlic-lemon-chive compound butter on top.