Grilled Salmon Rice Recipes

HONEY SOY GRILLED SALMON WITH EDAMAME AND BROWN RICE

Steps:

• Preheat the grill over medium-high direct heat. Brush oil on the grill grates.
• Finely chop the cilantro and scallions, and mix in 2 teaspoons of the oil and the ginger.
• Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Sprinkle the fish all over with 1/2 teaspoon salt and some pepper.
• Stir together the honey, lime juice and soy sauce until smooth. Place the salmon skin-side up on the grill and cook until well-marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds.
• Combine the edamame, 1 tablespoon water and 1/4 teaspoon salt in a microwave-safe bowl. Cook on high until warm through, about 3 minutes.
• Divide the salmon, edamame, brown rice and orange wedges evenly among four plates. Serve each with a glass of milk.

GRILLED SALMON AND RICE

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!

GRILLED SALMON AND RICE FOIL PACKS

Steps:

• Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
• Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
• Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.