Grilled Salmon Greens
Few things can match the satisfaction of a perfectly grilled salmon fillet. The flaky, moist flesh coupled with the charred, smoky exterior creates a flavor profile that’s simply irresistible. This grilled salmon recipe is sure to become a staple in your household, whether you’re cooking for yourself or entertaining guests.
The Recipe:
Grilled Salmon with Steamed Greens and Brown Rice
Ingredients:
- 2 salmon fillets
- Olive oil
- Salt and pepper
- Lemon wedges
For the sides:
- Mixed greens (spinach, kale, etc.)
- Cauliflower florets
- Brown rice
- Seaweed sheets
Instructions:
- Start by patting the salmon fillets dry and brushing them with olive oil on both sides.
- Season generously with salt and pepper.
- Preheat your grill to medium-high heat.
- Place the salmon fillets skin-side down on the preheated grill grates.
- Cover and cook for about 4-6 minutes, depending on the thickness of the fillets.
- Carefully flip the fillets and continue grilling for another 4-6 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Avoid overcooking, as this can lead to a dry, unpleasant texture.
Variations:
- Marinate the salmon in a mixture of soy sauce, honey, and minced garlic for added flavor.
- Rub the fillets with a spice blend like cajun seasoning or lemon-pepper for a kick.
- Top the grilled salmon with a fresh salsa or relish for a burst of flavor.
Tips:
- Use a fish spatula or tongs to gently flip the salmon to prevent it from falling apart.
- Allow the grill grates to cool slightly before brushing them with oil to prevent sticking.
- Serve the grilled salmon immediately after cooking for maximum juiciness and flavor.
- Prepare the sides (steamed greens and brown rice) while the salmon is on the grill to streamline the cooking process.
- Opt for pre-washed and trimmed greens to save time on prep work.
- Cook the brown rice in advance and reheat it just before serving.
Side Dishes:
Steamed Mixed Greens and Cauliflower Florets:
- Bring a few inches of water to a boil in a pot or steamer.
- Add the mixed greens and cauliflower florets, cover, and steam for 5-7 minutes, or until the greens are wilted and the cauliflower is tender.
- Season with salt, pepper, and a drizzle of olive oil or lemon juice.
Brown Rice with Chopped Seaweed:
- Cook the brown rice according to package instructions.
- Once cooked, fluff it with a fork and stir in finely chopped seaweed sheets (like nori or dulse). This adds a savory, umami flavor and a nutrient boost.
Equipment & Ingredients:
Here are some recommended equipment and ingredients you can purchase on Amazon to make this meal:
Equipment:
- Grill pan or outdoor grill
- Fish spatula or tongs
- Steamer basket
- Rice cooker
Ingredients:
- Salmon fillets (wild-caught or sustainably farmed)
- Mixed greens (spinach, kale, arugula, etc.)
- Cauliflower florets
- Brown rice
- Seaweed sheets (nori, dulse, or wakame)
- Olive oil
- Lemons
- Salt and pepper
- Soy sauce
- Honey
- Minced garlic
- Cajun seasoning or lemon-pepper seasoning (for variations)
With this grilled salmon recipe, a delightful seafood experience awaits. Pair it with the nutrient-rich sides, and you’ve got a complete meal that’s both satisfying and healthy. Don’t forget to stock up on the recommended equipment and ingredients from Amazon for a seamless cooking experience. Enjoy!
Grilled Salmon Greens Recipe
This grilled salmon recipe is a delightful seafood delight. Perfectly grilled salmon fillets are served alongside steamed mixed greens, cauliflower florets, and brown rice with seaweed for a healthy and flavorful meal.
Ingredients
- 2 salmon fillets
- 2 tablespoons olive oil plus more for brushing
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- lemon wedges for serving
- 1 bunch mixed greens (like spinach, kale, arugula)
- 1 small head cauliflower cut into florets
- 1 cup brown rice uncooked
- 2 sheets seaweed (like nori or dulse) finely chopped
Instructions
- Pat the salmon fillets dry and brush them with olive oil on both sides. Season generously with salt and pepper.
- Preheat grill to medium-high heat.
- Place the salmon fillets skin-side down on the preheated grill grates. Cover and cook for 4-6 minutes.
- Carefully flip the fillets and continue grilling for another 4-6 minutes, or until cooked through and flakes easily with a fork.
- While the salmon is grilling, bring a few inches of water to a boil in a pot or steamer. Add the mixed greens and cauliflower florets, cover, and steam for 5-7 minutes, or until the greens are wilted and the cauliflower is tender.
- Cook the brown rice according to package instructions.
- Once the rice is cooked, fluff it with a fork and stir in the finely chopped seaweed.
- To serve, plate the grilled salmon fillets alongside the steamed greens and cauliflower, and the brown rice with seaweed. Serve with lemon wedges.
Notes
- Use a fish spatula or tongs to gently flip the salmon to prevent it from falling apart.
- Allow the grill grates to cool slightly before brushing them with oil to prevent sticking.
- Serve the grilled salmon immediately after cooking for maximum juiciness and flavor.
- For variations, try marinating the salmon in soy sauce, honey, and garlic, or rubbing it with cajun or lemon-pepper seasoning.
