Grilled Salmon with Steamed Rice
Simple, flavorful grilled salmon with fluffy steamed rice.
⏱️ 30 min🍽️ Serves 1
🔥 450 kcal💪 35g protein🍚 40g carbs🥑 18g fat🌾 2g fibreper serving
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🎬 Watch Vietcan Recipes Hang Pham make it
Ingredients
- 🐟2 fillets salmon
- 🍚1 cup uncooked white rice
- 💧1 ½ cups water
- 🧂½ tsp salt
- 🌶️¼ tsp black pepper
- 🫒1 tbsp olive oil
- 🍋½ lemon, cut into wedges
- 🌿1 tbsp fresh parsley, chopped
Pro tips
- For extra flavor, marinate the salmon in a mixture of soy sauce, ginger, and garlic for 15-30 minutes before grilling.
- Do not overcook salmon; it will become dry. Aim for a slightly pink center for optimal moisture.
- If you don't have a grill, you can bake the salmon at 400°F (200°C) for 12-15 minutes.
- Add a pat of butter or a drizzle of sesame oil to your rice after fluffing for an extra rich taste.
Method
- 1Rinse the white rice thoroughly under cold water until the water runs clear. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.
- 2While rice cooks, pat salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- 3Preheat a grill or grill pan to medium-high heat. Brush the salmon fillets with olive oil.
- 4Place salmon skin-side down on the preheated grill. Cook for 4-6 minutes per side, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- 5Once cooked, remove the salmon from the grill. Fluff the cooked rice with a fork.
- 6Serve the grilled salmon alongside the steamed rice. Garnish with fresh chopped parsley and a lemon wedge.