Fresh Grilled Salmon Recipe
Steelhead, prepared medium unless otherwise requested, coconut rice, seasonal vegetables, lemon caper butter sauce
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Ingredients
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Fish
Coconut Rice
Vegetables
Lemon Caper Butter Sauce
Method
Prepare the Coconut Rice
- 1
Cook the Rice
In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
Prepare the Vegetables
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add seasonal vegetables, season with salt and pepper, and sauté until tender, about 5-7 minutes. Remove from heat and set aside.
Grill the Salmon
- 3
Make the Lemon Caper Butter Sauce
- 4
Prepare the Sauce
In a small saucepan over medium heat, melt butter. Add minced garlic and cook until fragrant, about 1 minute. Stir in lemon juice and capers, and cook for an additional 2 minutes. Remove from heat and stir in chopped parsley.
