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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 1⁄2-2  lbs salmon fillets
• 1⁄4 cup wine (Pinot Noir or Chardonnay work equally well)
• 2  tablespoons  teriyaki sauce
• 1  tablespoon Worcestershire sauce (Lea & Perrins)
• 2  tablespoons lemon juice
• 2  tablespoons brown sugar
• 1  tablespoon Dijon mustard (Grey Poupon)

Directions

1. Remove salmon skin and place salmon in a glass container.
2. Prepare marinade and pour over salmon and refrigerate for 30 minutes.
3. 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.
4. Place filet(s) on 350° grill, season with coarse sea salt, fresh ground pepper and parsley flakes to taste.
5. 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.
6. Serve salmon over a bed of rice with a chilled glass of Chardonnay or Pinot Noir.
7. Bon Appetite!