By Eben Obiri
Rinse the rice under cold water until the water runs clear. This removes excess starch.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Add a pinch of salt. Bring to a boil.
Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes.
While the rice is cooking, prepare the salmon. In a small bowl, mix together olive oil, lemon juice, garlic powder, salt, and black pepper.
Brush the salmon fillets with the marinade on both sides and let them sit for 5-10 minutes to absorb the flavors.
Preheat a grill or grill pan over medium-high heat. Once hot, add the salmon fillets skin-side down (if skin is on). Cook for about 4-6 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
Meanwhile, chop the fresh parsley and fluff the cooked rice with a fork before serving.
Serve the grilled salmon over a bed of rice, garnished with chopped parsley and a wedge of lemon if desired.
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By Eben Obiri
This recipe is ready in 30 minutes and features salmon fillet, rice, water and other delicious ingredients. Contains 450 calories total.
Rinse the rice under cold water until the water runs clear. This removes excess starch.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Add a pinch of salt. Bring to a boil.
Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes.
While the rice is cooking, prepare the salmon. In a small bowl, mix together olive oil, lemon juice, garlic powder, salt, and black pepper.
Brush the salmon fillets with the marinade on both sides and let them sit for 5-10 minutes to absorb the flavors.
Preheat a grill or grill pan over medium-high heat. Once hot, add the salmon fillets skin-side down (if skin is on). Cook for about 4-6 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
Meanwhile, chop the fresh parsley and fluff the cooked rice with a fork before serving.
Serve the grilled salmon over a bed of rice, garnished with chopped parsley and a wedge of lemon if desired.
Calories per Serving: 450
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