Get- fish:
- 0.6lb salmon fillets per person
- salt, pepper, lime, white wine, olive oil
- rice pilaf:
- 1/2 cup (dry) rice per person
- butter, 1/4 cup per 3 people
- 1 bullion cube per 2 people
- 1/2 cup cashews to crush, per person
- 1/2 cup raisins, per personÂ
- broccoli heads, 1 per 2 people
Do - 0:00: season a marinade plate with salt, pepper, lime juice, white wine, olive oilÂ
- 0:03: rinse salmon filets, place on plate
- 0:04: sprinkle top of salmon with lime juice, white wine, olive oil, then salt and pepper. Â Don't be shy with the salt.
- 0:05: boil water for bullion, 2 cups per bullion cube
- 0:10: add bullion to boiling water, let dissolve
- 0:11: melt butter in a saucepan
- 0:13: add the dry rice and saute over medium heat, 3-5 minutes, stirring occasionally
- 0:17: pour broth into dry rice, bring to boil
- 0:19: once boiling, cover and reduce to simmer. Â let simmer at least 20 minutes.
- 0:20: chop the broccoli into florets
- 0:28: scrape the grill, wipe down with olive oil
- 0:30: start the grill
- 0:31: put 1 inch of water in the bottom of a pan, bring to boil
- 0:32: place broccoli in steamer in a pan, reduce to medium and cover
- 0:36: place the salmon on the grill, confirm temperature is 350F-400F
- 0:39: turn the salmon, reduce heat if above 350F
- 0:40: turn and salt the broccoli
- 0:42: fetch the salmon, turn off the grill
- 0:43: plate the rice, broccoli, and then salmon
- 0:44: serve
Notes - DONT turn the salmon, just switch to indirect heat to cook the top.
- 8 minutes is not enough time for the thick part at 400F. I went an extra 4 minutes on that.
- salmon: a tiny bit underdone on the thick part. Â Maybe cook with the thick part inboard next time? Â flavor was very good, better. with lime juice
- broccoli: salt on the plate, cook a little more so it doesn't seem dry.
- rice: wet, but pilaf salt and butter makes it yummy.
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