This meal is a delightfully light lunch or dinner and can be prepared on the grill also. Serve with roasted asparagus, wedge of lemon and some colourful and nutritious rice pilaf. Serves 4
Juice of one lemon
zest of 1 lemon
1 Tbsp honey
1 Tbsp fresh chopped Dill or half tsp dried
1 tablespoon melted butter
4 Fillets of Salmon, Skin on
Half chopped onion
half cup chopped red bell pepper
half cup diced pineapple (optional)
1 cup white rice
2 cups chicken broth
1. Melt the butter with the onion and peppers in a medium saucepan over medium heat. Season with the salt & pepper and cook until the onions are soft, about 5 minutes.
Add the rice and stir until coated with the butter.
Increase the heat to medium-high.
Stir in chicken stock. Raise the heat to medium-high heat and bring to a boil. As soon as it reaches a boil, lower the heat to a low heat, cover and and cook until all the stock has been absorbed by the rice and the rice is tender, about 15 to 18 minutes.
Remove from the heat, add the diced pineapple and let set for 5 minutes. Fluff the rice and serve.
Meanwhile Rice is Cooking:
2. Rinse Salmon and check for any pin bones. Pat dry. Mix together Lemon, zest, honey dill and butter in bowl. Add salmon and coat in marinade. Cover with cling film and marinate for half an hour.
3. Heat grill to medium and lay down foil on grill. Brush foil with Olive oil. Once heated, lay salmon skin side down and close lid. Bake for about 12-15 minutes to desired doneness (some like it slightly pink or some like it flaky and well done, so check halfway through cooking. Once cooked, take a spatula and lift the salmon off away from the skin, it should easily come off in one piece. Make sure it is cooked through!).
PAN FRY METHOD:
Over medium heat, in large fry pan, lay salmon fillets skin UP down and drizzle in a little of the marinade. after 5 minutes, flip the salmon to skin side DOWN and finish cooking for about 10 more minutes. Until salmon has desired doneness.
Serve with lemon wedges, and garnish with a sprinkle of dill.
1 lb Asparagus
Tblsp Lemon zest
1 Tbsp Olive Oil
4. Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper. Bake at 350° for 10 minutes or to desired degree of tenderness. Transfer asparagus to a serving dish; sprinkle with lemon zest.