Healthy Grilled Salmon with Rice
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- For Salmon Fillets
- 4 fresh Salmon fillet (175 g | 6 oz each)
- 1 Tbsp olive oil
- salt to taste (optional)
- freshly ground Black pepper to taste (optional)
- 1 fresh lemon (cut into wedges)
- fresh parsley (for garnish)
- For Rice
- 2 cups water
- 2 tsps unsalted butter
- 1 cup white Long grain rice
- For Carrots and Leeks
- 2 medium Leeks (white and pale green parts only)
- 1 ½ Tbsps unsalted butter
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 ½ cups carrots (peeled and sliced)
- ½ cup water
- ¼ cup Red wine vinegar
Preparation steps
1.
For Salmon Fillets:
2.
Prepare the grill for direct grilling. Coat a fish basket with nonstick cooking spray.
3.
Meanwhile, run your fingers over the salmon fillets, removing any bones. Rinse fillets under cold running water and pat completely dry with paper towels. Brush each side of the fillets lightly with olive oil. Season the fish lightly with salt and pepper, if desired.
4.
Place the fillets in the oiled fish basket. Grill until each side is browned and salmon is cooked through, about 4 to 6 minutes per side, depending on the thickness of the fillets. To test for doneness, press the fillets with your finger, the fish should break into clean flakes.
5.
For Rice:
6.
In a saucepan, bring water and butter to a boil.
7.
Add rice, stirring to incorporate. Cover tightly and reduce heat to medium low. Cook rice for 20 minutes. Do not remove lid.
8.
Remove pan from heat source and fluff rice with a fork.
9.
For Carrots and Leeks:
10.
Cut the leeks in half lengthwise, then cut crosswise into 2-inch pieces. Rinse thoroughly.
11.
Sauté leeks in butter and season to taste with salt and pepper in a 12-inch heavy bottomed skillet set over medium-high heat until softened, about 5 to 6 minutes.
12.
Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender crisp, about 20 minutes.
13.
Boil, uncovered, until liquid has evaporated, 3 to 5 minutes.
14.
To Serve:
15.
Divide fillets, rice and vegetables between plates, garnish with lemon wedges and fresh parsley sprigs. Serve.
