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!

Salmon

4 Salmon fillets

Olive Oil for rubbing

Salt and pepper for taste

Citrus Sauce

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