Marinated Grilled or Baked Salmon with Baked Rice

Marinated Grilled Salmon

*8 serving pieces/fillets of Salmon, if frozen thaw in refrigerator
*1/4 teaspoon Lemon Pepper or to taste
*1/2 teaspoon Garlic Powder or to taste
*Salt to taste

Rub or Sprinkle the above spices onto Salmon pieces.

In a bowl add the following ingredients and stir together.

*1/2 cup Soy Sauce
*1/2 cup Brown Sugar
*1/2 cup Water
*1/3 cup Extra Light Olive Oil or Oil of your choice

Place the seasoned Salmon pieces in two gallon size Ziploc bags, four pieces/fillets in each bag. Divide the marinated in half and put half the mixture in each bag. Let marinate at least two hours, (flipping bags over half way through marinating) in the refrigerator before grilling. (We marinated ours overnight in the refrigerator.) Discard marinate after using and grill Salmon.

Grill on medium heat. Grill them for 6 to 8 minutes per-side or until flakey. (We used the George Foreman Grill, cooking two to three at a time, it took 6 minutes total because it grills both sides of the Salmon at the same time.)

Recipe adapted from All Recipes

Marinated Baked Salmon

*5 Salmon serving size Fillets, thawed in refrigerator if frozen

Marinate fillets in the refrigerator in a gallon resealable bag with the following marinate for at least 2 hours.

Marinating Sauce

In a bowl mix the following:

*1/2 cup Teriyaki Sauce of your choice
*2 teaspoons Extra Light Olive Oil, or oil of your choice
*1 clove of Garlic, minced
*1 tablespoon Onion, minced
*1/8 teaspoon Black Pepper, or to taste
*Dash of Red Pepper Flakes, or to taste
*1 tablespoons Sesame Seeds

*2 teaspoons Brown Sugar, optional to brown the top at the end of baking, place Salmon pieces under broiler just until sugar starts to brown on top of the Salmon, I skipped this step.

After marinating in refrigerator, bake in a pre-heated oven 350* F. for about 20 minutes or until Salmon flakes with a fork. (I used the Marinade, pouring it over the Salmon before baking, it blackens in the dish but the Salmon still tastes great.)

Recipe adapted from Tammy’s Recipes

Baked Rice

*2 1/3 cups Water, almost to boiling point

In small pot, bring water to a boil and add to the Rice mixture.

Rice mixture

Mix or toss in bowl the following and then put in a baking dish sprayed with cooking spray.

*3/4 cup Jasmine White Rice
*3/4 cup Brown Rice
*2-3 tablespoons Extra Light Olive Oil
*3 teaspoons Powdered Low Sodium Chicken Broth

Bake the rice in a tightly covered baking dish using two layers of aluminum foil for about 55 minutes in a pre-heated 375* F. oven. After baking remove from oven and let rest for 5 minutes covered and then fluff rice with a fork and Serve!

Recipe adapted from Americas Test Kitchen/Our Best Bites