Monday, August 4, 2008

Grilled Citrus Salmon with Lemon Rice and Cucumber Salsa

This moist salmon dish is bursting with the wonderful tartness of lemon and lime. It is a pefect light lunch or dinner for warm summer days and nights when you don't want a heavy meal bringing you down. Thanks Martha Stewart for the inspiration and the sauce recipe!

4 Salmon fillets
Olive Oil for rubbing
Salt and pepper for taste

Lemon Rice
2 cups instant rice
2 cups water
2 tbsps butter
1 Lemon, zested and juiced

Cucubmer Salsa
1 medium cucumber, cut into 1/8-inch chunks
1/4 cup chopped onion
1 tbsp fresh parsley, chopped
1 Lime, juiced
2 tbsp olive oil
Salt and pepper to taste

1. Rub salmon with olive oil and season with salt and pepper. Place salmon skin-side up on a hot grill pan. It need to be hot to get a good sear for a crispy skin and to lock in the juices. Cook 5 minutes a side.

2. While the salmon is grilling, prepare the Lemon Rice. Add all ingredients in a microwave-safe bowl. Cover and cook on high for 5 minutes. Let sit for 5 more minutes before serving.

3. While the rice is cooking, make the Cucubmer Salsa. In a medium bowl, toss cumcumber, onion and parsley together. In a small bowl, whisk lime juice and olive oil together until it thickens slightly. Season with salt and pepper.

4. To serve, scoop a mound of Lemon Rice in the middle of a dinner plate. Top the rice with the salmon and drizzle with Citrus Sauce . Spoon the Cucumber Salsa around the rice and salmon. Garnish with additional parsley and grilled lemon wedge, if desired.

Serves 4


Anonymous said...

This sounds so good! I'll definitely add it to next weeks meal plan...hope the kids are ready to try something new LOL :)

Heather said...

Made this last night -- so wonderful and easy! So fast, we were trying to make a garden salad to go with it, and had to hold dinner up to finish. :)

One mod, though -- I needed twice as much water as rice for my instant rice, so you might want to make it to your box's instructions with the addition of the lemon.

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