Sunday, March 27, 2011

Grilled Salmon with Brown Rice and Roasted Asparagus

Simple. Clean. Good.

That's my motto whenever the weather warms up.  There's something about the spring weather that causes me to put aside my cravings for comfort food.  Perhaps I know that pool/beach/lake season is just around the corner.  You're so vain . . .

This is a basic recipe that you can pull off using minimal ingredients on any weeknight>

Grilled Salmon with Brown Rice and Roasted Asparagus
1 Tablespoon Unsalted Butter
2 Cups Water
1 Cup Brown Rice
Kosher Salt
Fresh Cracked Pepper
Extra Virgin Olive Oil
2 6 oz Salmon Filets
1 Handful of Asparagus, ends trimmed

Preheat oven to 425 Degrees F.  Meanwhile, in a pot over high heat, combine butter, water, and rice.  Season with salt to taste and bring to a boil.  When water reaches a boil, cover, and reduce heat to low; simmer for 30 - 35 minutes, or until rice cooked al dente.  Next, preheat a grill pan over medium heat.  Coat salmon filets in oil, season with kosher salt and fresh cracked pepper, and grill for 3 - 4 minutes on each side for medium.  On a baking sheet, toss asparagus in oil and season with salt and pepper.  Add to oven and roast for 6 - 7 minutes.  Serve.

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