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Dinner

Grilled salmon fillet with rice and vegetables

Makes 4 servings

Prep time: 20 min

Cooking time: 30 min

Difficulty: Easy

Cannot be frozen

Ingredients

For salmon fillets:

4

salmon fillets, 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 tsp

unsalted butter

1 cup

long-grain white rice

For carrots and leeks:

2

medium leeks, (white and pale green parts only)

1½ tbsp

unsalted butter

 

salt, to taste

 

freshly ground black pepper, to taste

2 cups

carrots, peeled and sliced

½ cup

water

¼

cup red wine vinegar

Directions

For salmon fillets:

  1. Prepare the grill for direct grilling. Coat a fish basket with nonstick cooking spray.
  2. 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.
  3. 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.

For rice:

  1. In a saucepan, bring water and butter to a boil.
  2. Add rice, stirring to incorporate. Cover tightly and reduce heat to medium low. Cook rice for 20 minutes. Do not remove lid.
  3. Remove pan from heat source and fluff rice with a fork.

For carrots and leeks:

  1. Cut the leeks in half lengthwise, then cut crosswise into 2-inch pieces. Rinse thoroughly.
  2. 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.
  3. Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender crisp, about 20 minutes.
  4. Boil, uncovered, until liquid has evaporated, 3 to 5 minutes.

To serve:

  1. Divide fillets, rice and vegetables between plates, garnish with lemon wedges and fresh parsley sprigs. Serve.

Nutritional information

Makes 4 servings

 

Amount per serving

Calories

465

Total fat

21 g

Saturated fat

5 g

Cholesterol

129 mg

Sodium

184 mg

Carbohydrate

24 g

Sugars

5 g

Protein

46 g

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