August 31, 2014 by AnnMarie
Ranch Grilled Salmon & Crispy Spiced Jasmine Rice
Sounds tricky, and difficult to make, but it’s not! Give it a try.
Ranch Grilled Salmon Ingredients:
3 to 4 oz wild Alaskan salmon
Light ranch dressing or dip, 1 tblsp
Sea salt & Pepper to taste
Heat your outdoor grill or grill pan to medium high heat. Meanwhile season the salmon by lightly coating it with olive oil and a sprinkle of salt and pepper. Lightly coat or spray the grill grates with olive oil and place the salmon, skin side down on the grill. Spread the ranch dressing in a thin layer, completely covering the top of the fish. Fish is done when the skin releases easily from the grill and flesh is slightly firm, but not tough. Usually 4 to 5 minutes depending on the thickness of the fish. Once the fish releases, flip it over to grill on the top side for about 1 minute. Remove and sprinkle with dill seasoning. Keep warm while preparing the rice.
Crispy Spiced Jasmine Rice Ingredients:
Cooked jasmine rice prepared in advance (about 1/2 cup per person)
Vegetable stock, 2 tblsp per 1/2 cup serving
Honey, 1 tbsp per 1/2 cup serving
Thinly sliced serano chiles OR a spicy seasoning of your choice (red curry powder, green curry paste, chili powder, red chili flakes, sriracha, etc)
Squeeze of lime
Cilantro leaves to garnish
In a skillet, pour a 1/2 inch layer of canola oil and pre-heat pan to medium high. Mix all other ingredients then add to the hot skillet. Press it down in a thin layer covering the bottom of the pan. When the edges brown and crisp, carefully flip the entire patty of rice and continue to cook until fully browned. Remove from pan and drain on paper towels. Garnish with cilantro and a squeeze of lime.
A great addition to this fresh meal is a green salad or some sliced raw vegetables straight from the garden.
Eat to your health!