Grilled Salmon Recipe

Time45m

Serves4

Grilled Salmon topped with a red wine reduction served over rice with a mixed seasonal vegetable.

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Ingredients

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1
Prepare the Rice
In a medium pot, bring 4 cups of water to a boil. Add 2 cups of rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and water is absorbed.
2
Grill the Salmon
Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil, and season with salt and black pepper. Grill the salmon for about 6-8 minutes on each side, or until cooked through and flaky.
3
Make the Red Wine Reduction
In a saucepan over medium heat, combine 1 cup of red wine and bring it to a simmer. Reduce the wine for about 10-15 minutes until it thickens slightly. Remove from heat and stir in 2 tablespoons of butter until melted and smooth.
4
Sauté the Vegetables
In a skillet, heat a tablespoon of olive oil over medium heat. Add the mixed seasonal vegetables and sauté for about 5-7 minutes, until they are tender but still crisp. Season with salt and pepper to taste.
5
Plate the Dish
On each plate, serve a generous scoop of rice, top with grilled salmon, drizzle the red wine reduction over the salmon, and add the sautéed vegetables on the side. Garnish with fresh parsley.