Grilled Salmon and Rice
Fresh Salmon is one of my favorite meals to eat! It’s full of omega 3’s (which help decrease inflammation) and it’s a great source of potassium – so it’s an incredibly nutrient dense source of protein! Salmon is one of those foods that tastes great no matter how you cook it – grilled, smoked, baked, etc. Serve with a side of brown rice for vitamins and fiber, or on a bed of spinach to get your greens in! Cooking tip: you’ll know when your salmon is fully cooked by flaking a piece off with your fork. Salmon continues to cook once it’s off the heat, so I like to take mine off the grill a couple minute early to prevent it from overcooking.
Recipe & Photography by: April Hamilton
- 1 lb salmon
- 1 tbsp honey or agave nectar
- 1 tsp sriracha (or more if you can handle the heat!)
- 1 1/2 tbsp low sodium soy sauce or liquid aminos
- ½ tsp garlic powder
- ½ tsp garlic paste
- ½ tsp ginger paste
- Optional garnish: chili flakes, sliced green onion
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In a small bowl, mix all the ingredients together until well blended.
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Pour honey-sriracha mixture into a quart size ziploc and marinate salmon for 20-30 minutes in the refrigerator.
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Preheat grill on low.
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Place salmon on grill, and cook for 10-15 minutes, depending on the size of your filet.
- Serve with brown rice, chili flakes and sliced green onion.
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