Grilled Salmon Dinner

Cooking for 1 or 2 doesn’t mean we should sacrifice presentation or taste! Here is a delicious, healthy and pretty dinner: Grilled Salmon brushed with Hoisin Sauce and sprinkled with Black Sesame Seeds, crisp steamed Broccoli and creamy Rice Pilaf. When I buy half a filleted Salmon these days, I cut the salmon into individual size portions, wrap each in plastic wrap and put all into a freezer bag. When I want to make salmon, I pull out what I want, without waste or eating the same thing for several days. I buy 1 broccoli crown, perfect for 2 meals and I make 1/2 cup of rice, which last for 2 or more meals. For dessert, I made a fresh fruit salad. A great meal.

Foodie Lit

Review & Recipe

Laurie Easter has an unusual life. She dwells in a remote area, off the grid. Her bathtub is outside, she birthed on the dirt floor of her cabin and she lives much of her life as part of nature. Laurie is a caregiver, nursing friends and family through illness, staying with others as they approach death and facing difficulties of all sorts. She is brave, not turning away from struggles, yet continues to search for the joy that simultaneously exists with sorrow. All the Leavings is a beautiful memoir about how we, and those we love, arrive and leave.

Grilled Salmon Dinner

Serves 2

Broccoli

1 crown broccoli, rinsed

1/2 teaspoon kosher salt

1 teaspoon butter

Rice Pilaf

1 tablespoon olive oil

2 slices onion, minced

1 stalk celery, minced with leaves

1 garlic, minced

1 half red bell pepper, cored, deseeded and minced

1/2 cup brown rice, rinsed thoroughly.

1 cup water or broth

Salt and pepper to taste (if using broth, reduce salt)

Salmon

2 four-ounce salmon fillets

1 teaspoon sesame oil

2 teaspoons Hoisin Sauce

1/2 teaspoon black sesame seeds, divided

Broccoli: Cut broccoli head into bite size pieces. Place in pot and cover with water. Add salt.
Bring to a boil and then lower to a simmer. Simmer for 10 minutes of until broccoli is fork tender. You may also place broccoli into a microwave safe container. Add water to cover bottom and the salt. Cover and place in microwave on high for 4 minutes. Check to see if tender. Drain and set aside.
Rice Pilaf: Over medium heat, warm olive oil. Add onion, celery, garlic and red bell pepper. Add 1/2 teaspoon salt and a few grinds of pepper. Sauté for 4 minutes until vegetables are soft and onion is translucent. Stir frequently to keep vegetables from sticking.
Add rice and sauté for 1 minute, stirring frequently. Add 1 cup water or broth. Bring to a boil then lower heat to a simmer. Cover and cook for 30 minutes or until rice is tender. Check every 10 minutes to make sure there is enough water in pot. Add if needed. If you are using white rice, reduce time according to package instructions for cooking.
When rice is tender, remove from heat, keeping pot covered. Reserve until needed.
Grilled Salmon: Heat grill. Use outdoor or stove top grill. Brush both side of salmon with sesame seed oil. Place skin side down on grill. Grill for 3-4 minutes depending on thickness. Turn carefully to other side. Grill an additional 3 minutes.
Remove from grill and plate each piece of salmon. Brush each salmon fillet with Hoisin Sauce. Sprinkle with black sesame seeds. Add a portion of broccoli and rice pilaf to plate and serve.
I served a fresh fruit salad for dessert.

Tip: If cooking for one or two, cut up salmon into portion size pieces, wrap in plastic wrap individually and place in freezer bag. Then it is easy to pull out what you need and have too much.

Expandthetable suggestions

Pasta: Use orzo instead of rice

Gluten Free: Substitute quinoa for rice.

Dairy Free: Use dairy free margarine in place of butter with broccoli.

#fish #non-meal meal #cooking for one