Grilled Salmon with Cilantro Mint Relish, Grilled Zucchini and Lime Basmati Rice

Tender grilled salmon topped with a sweet cilantro mint relish, served with toasted basmati lime rice and roasted sunflower seeds.

Difficulty: Easy

Time: 35-40 Minutes

This dish is Gluten-Free

Calories: 759 Fat: 25g Carbs: 84g Protein: 49g

ABOUT THE DISH

Relish is a delicious condiment of chopped fruit or vegetables that has been cooked and pickled. The variety and flavor combinations are endless and can add a nice punch of flavor to a dish. Our cilantro mint relish certainly does just that for our grilled salmon and basmati rice.

Ingredients

Basmati Rice

Roasted sunflower seeds

Zucchini

Mint

Cilantro

Ginger

Lime

Salmon Filets

Featured Ingredient Partners:

Salmon filets: The Fish Guys - Minneapolis, MN

Zucchini: Harmony Valley Farm

Zest The peel of, or grating of a citrus peel for flavor.

Toast To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.

To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

Grill or Foil lined sheet pan

Small sauté pan

Step 1: COOK THE RICE

Heat 1 Tbsp. oil in a small pot over medium heat. Add basmati rice and toast for 1-2 minute while stirring constantly to keep from burning. Add 1 cup of water and salt, bring to a boil, reduce to a simmer, cover and cook for 15-20 minutes until water has been absorbed and rice is soft. While the rice is cooking move onto the mise en place

Step 2: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all the produce. Heat the grill or grill pan to 375 degrees. Slice the zucchini lengthwise into ¼ inch pieces. Mince the shallot, ginger cilantro and mint. Zest and juice the lime. Slice the Serrano in half. Remove the seeds and veins, then mince. Remove the salmon from package, rinse and pat dry.

Step 3: MAKE THE RELISH

Heat 1 tsp. of oil in a small sauté pan. Add the shallot and cook for about 1 minute. Add Serrano and ginger, stir. Add lime juice and sugar stirring constantly. Bring to a simmer, cook about 2 minutes and remove from heat. Add mint and cilantro, stir and set aside to cool.

Step 4: GRILL ZUCCHINI AND SLAMON

Drizzle the zucchini and salmon with olive oil, salt and pepper. Once the grill is hot, place the salmon fillets and zucchini slices onto the grill. Grill for about 3 minutes on each side or until marked and fully cooked. Remove from grill and set aside.

Step 5: FINISH THE RICE

Fluff the rice with a fork. Add lime zest and sunflower seeds and stir until combined.

Step 6: PLATE YOUR DISH

Divide the rice onto two bowls. Place grilled zucchini slices and top with salmon filets. Finish your dish by topping the salmon with the desired amount of relish. Enjoy!