GRILLED SALMON AND RICE
This is a long time favorite of mine. The recipe lends itself well to personalization. I can't recall the origin of this recipe but I have played with it for years and find it is easily adjusted to your own tastes.
Provided by Three-olive Martini
Categories High Protein
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove salmon skin and place salmon in a glass container.
- Prepare marinade and pour over salmon and refrigerate for 30 minutes.
- While fish is marinating, prepare your rice. Being lazy, I prefer using Rice-o-roni Herb & Butter but you can easily substitute your favorite rice side dish here.
- Place filet(s) on 350° grill, season with coarse sea salt, fresh ground pepper and parsley flakes to taste.
- After 7-8 minutes flip filets, reseason and continue cooking for another 7-8 minutes or until the fish is light pink and flaky. Do not overcook.
- Serve salmon over a bed of rice with a chilled glass of Chardonnay or Pinot Noir.
- Bon Appetite!
Nutrition Facts : Calories 251, Fat 6, SaturatedFat 1, Cholesterol 88.7, Sodium 546.4, Carbohydrate 10.3, Fiber 0.2, Sugar 8.7, Protein 34.7
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