Have you ever left a restaurant thinking that was the best meal you ever eaten? I had the best Grilled Salmon of my life on a recent trip to Las Vegas . It was so moist and flavorful that I just savored every bite. Top that off with the “Green Rice” that I initially thought I would just leave on my plate but ate every grain…then add my favorite Grilled Asparagus and I had a meal I knew I had to re-create at home.
Some of my family’s favorite meals have come from our restaurant re-creations and this one is no exception. The green rice is so awesome! With grilling season just around the corner and fish so plentiful in the grocery store now, it is a great time to experiment.
It took a little surfing until I found recipes that I thought sounded right and then did a taste test and they were awesome! I made a few adjustments and I think the flavor is right….
Good Mexican restaurants make you hungry the minute you walk in the door with the spicy aromas and the sizzle of the Fajitas being served all around you and this restaurant was no exception. When I asked what the server recommended ; he said their salmon never disappoints and he was so right. There was a salsa that was served on the side but the salmon was so awesome on its own that I ended up eating parts of the salsa with the rice.
I make the salmon first to let it refrigerate for 30 minutes, make the salsa, start the rice and then start grilling. The flavors blend wonderfully together and the green rice is a flavorful, fresh twist on regular rice.
Green Rice (Arroz Verde)
3 1/2 cups chicken broth or 3 1/2 cups water
2 chopped poblano peppers, stems and seeds removed
1 chopped jalapeno, stem and seeds removed
2 chopped scallions or 2 green onions
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
1 1/2 teaspoons salt
3 tablespoons vegetable oil
3 garlic cloves, peeled, chopped
2 cups parboiled rice or 2 cups brown rice, uncooked
juice of 1 lime
Place the peppers, scallions, parsley, cilantro, garlic, and salt (if using chicken stock, reduce amount of salt to 1 tsp) in a food processor and process until smooth. Add a little water if needed. Heat the oil in a large saucepan. Add the rice and stir to coat all the grains. Cook, stirring for about 2 minutes more. Add the ingredients from the blender to the rice and stir two more minutes, to incorporate well. Add the chicken broth or water. Bring to a boil, then reduce the heat to low. Cover and cook until the water is absorbed, about 15 minutes.
Turn the heat off and stir in the lime juice, making sure it’s evenly dispersed.
The salmon is seasoned with some of my favorite spices and, when served with the salsa, it is a great low carb choice.
2 lbs salmon filets
1 tbsp olive oil
1 tsp sea salt
¼ t cayenne pepper
1 tsp coriander
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1 tsp black pepper
2 tbsp olive oil
the juice of 2 limes
1 tsp salt
1 avocado, peeled, pitted and sliced
1/2 red onion, thinly sliced
1 jalapeño, de-seeded and chopped
1/4 red bell pepper, chopped
1/4 yellow bell pepper, chopped
2 tbsp cilantro, chopped
- Coat the salmon with the olive oil, mix the dry spices together and season the salmon fillet. Refrigerate for at least 30 minutes.
- While the salmon is chilling make the avocado salsa by whisking together 2 tablespoons of olive oil, juice from 2 limes, and salt in a small bowl
- Combine the avocado, red onion, peppers, and cilantro in a medium bowl and pour the juice mixture over the salsa and gently stir to combine.
- Refrigerate avocado salsa until ready to serve.
- Preheat the grill to 325º
- Grill the salmon for about 4-6 minutes per side or until desired doneness. Add asparagus to the grill that has had the tough ends removed, has been coated in olive oil and salted.
- Transfer the salmon to a cutting board and allow it to sit for 5 minutes before serving.
- Plate the rice, laying the salmon steaks on top of that and garnish with the avocado salsa. Lay the asparagus alongside the salmon.
- Top that off with a frozen margarita and you have re-created my wonderful meal in Las Vegas!
Recipes adapted from recipes found on Food.com and Diva di Cucina