Marinated Salmon And Brown Rice

Last Friday, I decided to experiment with something I've never used in the kitchen before: salmon.

For dinner, I prepared something fuss-free and made use of whatever spices were in the cupboard.

Salmon With Dill and Yoghurt Sauce


Marinade the salmon with the following:
-1tsp rock salt
-1/2 tsp Himalayan pink salt
-1 1/2 tsp sugar
-1 1/2 tsp dried dill
-1tsp cracked pepper

Set aside for an hour.

For the sauce, I just mixed the following:
-2 tbsp Dijon mustard
-2 tbsp sunflower oil
-1 tbsp sugar
-1 tsp vinegar
-2 tbsp yoghurt
-dash of salt and pepper

Pre-heat grill for 3 minutes on high heat. Reduce heat to medium and place salmon on the grill and cook each side for 2 minutes (just my estimate, I can't remember, really). Just look at the fish and use your sentido comon to see if the fish is actually less translucent with the natural oil oozing out.

Serve with Egg-less Caesar's Salad:

-romaine lettuce
-walnuts
-grapes

The dressing is a yoghurt-based Caesar's dressing which I concocted many years ago.

I like to use different grains at home. Friday's meal was served with steaming brown rice and fresh spinach soup, which I will talk about in a later post. Serve the fish with the sauce on the side or drizzle a thin layer so as not to overpower the natural flavor of the salmon.

Enjoy one tasty meal without the guilt. :-)

Cheers.