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.
- 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)
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.
- 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.