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
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Look at those grill marks (insert heart eye emoji) |
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.
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Tell me that doesn't look delish! Grilled Salmon with Sauteed Asparagus and Rice Pilaf |
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