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:
45mins
Serves:
Units:

ingredients

directions

  • 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!
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"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."
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    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.
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