RICE RECIPES THAT GO WITH SALMON RECIPES

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RICE RECIPES THAT GO WITH SALMON RECIPES ALL YOU NEE…



RICE RECIPES THAT GO WITH SALMON RECIPES All You Nee… image

This is a long time favorite of mine. The recipe lends itself well to personalization. I can't recall the origin of this recipe but I have played with it for years and find it is easily adjusted to your own tastes.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2-2 lbs salmon fillets
1/4 cup wine (Pinot Noir or Chardonnay work equally well)
2 tablespoons teriyaki sauce
1 tablespoon Worcestershire sauce (Lea & Perrins)
2 tablespoons lemon juice
2 tablespoons brown sugar
1 tablespoon Dijon mustard (Grey Poupon)

Steps:

  • Remove salmon skin and place salmon in a glass container.
  • Prepare marinade and pour over salmon and refrigerate for 30 minutes.
  • While fish is marinating, prepare your rice. Being lazy, I prefer using Rice-o-roni Herb & Butter but you can easily substitute your favorite rice side dish here.
  • Place filet(s) on 350° grill, season with coarse sea salt, fresh ground pepper and parsley flakes to taste.
  • After 7-8 minutes flip filets, reseason and continue cooking for another 7-8 minutes or until the fish is light pink and flaky. Do not overcook.
  • Serve salmon over a bed of rice with a chilled glass of Chardonnay or Pinot Noir.
  • Bon Appetite!

Nutrition Facts : Calories 251, CarbohydrateContent 10.3, CholesterolContent 88.7, FatContent 6, FiberContent 0.2, ProteinContent 34.7, SaturatedFatContent 1, SodiumContent 546.4, SugarContent 8.7

RICE RECIPES THAT GO WITH SALMON RECIPES ALL YOU NEE…



RICE RECIPES THAT GO WITH SALMON RECIPES All You Nee… image

This is a long time favorite of mine. The recipe lends itself well to personalization. I can't recall the origin of this recipe but I have played with it for years and find it is easily adjusted to your own tastes.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2-2 lbs salmon fillets
1/4 cup wine (Pinot Noir or Chardonnay work equally well)
2 tablespoons teriyaki sauce
1 tablespoon Worcestershire sauce (Lea & Perrins)
2 tablespoons lemon juice
2 tablespoons brown sugar
1 tablespoon Dijon mustard (Grey Poupon)

Steps:

  • Remove salmon skin and place salmon in a glass container.
  • Prepare marinade and pour over salmon and refrigerate for 30 minutes.
  • While fish is marinating, prepare your rice. Being lazy, I prefer using Rice-o-roni Herb & Butter but you can easily substitute your favorite rice side dish here.
  • Place filet(s) on 350° grill, season with coarse sea salt, fresh ground pepper and parsley flakes to taste.
  • After 7-8 minutes flip filets, reseason and continue cooking for another 7-8 minutes or until the fish is light pink and flaky. Do not overcook.
  • Serve salmon over a bed of rice with a chilled glass of Chardonnay or Pinot Noir.
  • Bon Appetite!

Nutrition Facts : Calories 251, CarbohydrateContent 10.3, CholesterolContent 88.7, FatContent 6, FiberContent 0.2, ProteinContent 34.7, SaturatedFatContent 1, SodiumContent 546.4, SugarContent 8.7

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