Grilled Salmon with Sauteed Asparagus and Rice Pilaf

Happy Wednesday, readers! We're almost at the end of May, can you believe it? It has certainly been a weird 4 months but it seems like there's finally a light at the end of the tunnel! Things in New Mexico look like they're starting to return to some semblance of normal - as of today restaurants are able to open with limited capacity patio dining! Honestly this is the most exciting news I've gotten in weeks. I've found myself waiting excitedly by the door in the afternoons to check the mail; this must be what dogs feel like.

I've been spending my days working out, cleaning the house and of course - cooking! The warm weather has encouraged us to utilize our charcoal grill and opened up a whole new range of dinner possibilities for us. Like grilled salmon!

Grilled Salmon

Look at those grill marks (insert heart eye emoji)

1 lb Fresh Salmon, pin bones removed and skin on
6 Tbsp Grapeseed Oil, divided
Salt and Pepper, to taste
1/2 Fresh Lemon, for serving

Prepare the salmon by generously coating each side with 4 Tbsp of grapeseed oil (2 Tbsp per side) and liberally season each side with salt and pepper.

Heat grill coals until they are red hot and ashy - this took us about 30 minutes from start to finish. After the grill is at the correct temperature, brush the grill grates with the remaining 2 Tbsp of grapeseed oil and cover grill for 1-2 minutes.

After the oil on the grill has heated, place the salmon skin-side down on the grill and cover for 4 minutes or until the skin no longer sticks to the grill grates.

Flip the salmon over, cover and cook for another 3-4 minutes depending on the thickness of your fillet. For purely presentation purposes, move the salmon 180 degrees to achieve the pretty grill cross-hatching.

We went with 3 minutes on the flesh side and some of the thicker parts of the fillets were a little under-cooked. We definitely should've cooked for an extra minute.

Once your salmon is grilled to perfection, remove from heat and allow to rest for 3-5 minutes before portioning onto plates. Serve with a lemon wedge because lemon and seafood are the best combo since peanut butter and chocolate.


While your grill is heating, you can work on your side dishes.

Rice Pilaf 

2 Tbsp Olive Oil, divided
1/2 Yellow Onion, diced
1 Celery Stalk, diced
2 Garlic Cloves, minced
1 C Jasmine Rice
2 C Vegetable or Chicken Stock
1 Tsp Salt
1/2 Tsp Fresh Ground Pepper

Heat 1 Tbsp oil in a skillet over medium heat and saute onion and celery until onion is translucent and celery is softened, about 5 minutes. Add in garlic and cook another 30 seconds until it begins to brown. After the vegetables are softened and fragrant, add remaining 1 Tbsp oil and toast the rice. Stir to coat rice in oil and cook for 3 minutes. Set aside.

In a medium saucepan, heat 2 C of stock over medium heat until simmering. Add in your vegetables and toasted rice and stir to combine. Season with salt and pepper. Bring mixture to a boil and drop heat to low. Cover and simmer for 30-35 minutes or until liquid is absorbed and rice is fluffy, stirring occasionally. Taste rice for a seasoning check and set aside until serving.

As with any rice recipe, this yields enough for an army of humans, we have about 4 C leftover. I am planning on using the rest of the rice to make Kimchi Fried Rice (recipe coming soon!)

Sauteed Asparagus

2 Tbsp Olive Oil or Salted Butter (use butter for a richer flavor)
2 Garlic Cloves, minced
1 Bunch Fresh Asparagus, 1/2 inch of stems removed (the hard parts)
Salt and Pepper, to taste
4 Tbsp Dijon or Whole-Grain Mustard
3 Tbsp Water, divided

Heat oil or butter in deep skillet over medium heat. Once fat is heated, saute garlic until softened and fragrant, about 1 minute.

Add asparagus to skillet and toss to coat in fat. Allow to cook for 2 minutes per side or until color is bright green. Season with salt and pepper. Add in 1 Tbsp water and cover. Allow the asparagus to steam for 1-2 minutes.

While the asparagus is steaming, prepare your sauce. Mix together mustard of choice and water. Stir until thin enough to pour.

I wish I had used whole-grain mustard. I love the sharp bite that comes from this type of mustard! A great pairing for fresh veggies!

Once your asparagus is steamed, add in sauce and toss to coat the asparagus. Turn up the heat to medium-high and allow the sauce to thicken and excess moisture to evaporate. Remove from heat and set aside for serving.

Tell me that doesn't look delish! Grilled Salmon with Sauteed Asparagus and Rice Pilaf

We served this exquisite meal with a bottle of $6.49 Cava Brut from Trader Joe's by candle light! It felt fancy and romantic - this would be a great date night/anniversary/escape-from-quarantine meal! Drop a comment if you decide to try this out and check back for more great dinner ideas!