Grilled Mediterranean-Style Salmon
with Zesty Rice and Cucumber Salad- Salmon
- Milk
- Sulphites
- Wheat
- Milk
- Sulphites
- Egg
- Fish
- Tree nuts
- May contain traces of allergens
- Sesame
- Gluten
- Mustard
- Crustaceans
- Soy
- Peanuts
Fire up the grill and get a little taste of the Mediterranean this summer. Succulent salmon is marinated with tangy yogurt, then paired with Greek-style rice, grilled asparagus and a refreshing cucumber and tomato salad, for a balanced and wholesome dinner. Ingredients: Salmon fillet • Asparagus • Cucumber • Lemon • Parboiled rice • Baby heirloom tomatoes • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Vegetable broth concentrate (water, sugars (sugar, maltodextrin), vegetables and vegetable juice concentrate (carrots, celery, onion, tomato), salt, canola oil, dried potato, garlic powder, onion powder, natural flavour, yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Dill • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Parboiled Rice
227 g
Asparagus
3 unit(s)
Mini Cucumber
113 g
Baby Heirloom Tomatoes
2 unit(s)
Lemon
7 g
Dill
½ cup
Feta Cheese, crumbled
(Contains: Milk)
3 tbsp
Yogurt Sauce
(Contains: Milk)
60 g
Mixed Olives
(Contains: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts, May contain traces of allergens)
2 unit(s)
Vegetable Broth Concentrate
(Contains: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites, May contain traces of allergens)
7 g
Zesty Garlic Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, May contain traces of allergens, Sulphites)
Not included in your delivery
½ tsp
Sugar*
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and broth concentrates. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, halve tomatoes.
- Halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- Strip dill leaves from stems, then roughly chop.
- Trim and discard bottom 1-inch from asparagus. To a plate, add asparagus and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Zest, then juice half the lemon. Cut remaining lemon in half, crosswise.
- Drain, then roughly chop olives.
- Pat salmon dry with paper towels. Season with salt and pepper.
- In a small bowl, combine Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Transfer salmon to a plate, then brush both sides with oil-spice mixture.
- Bring salmon, asparagus and lemon halves to the grill.
- To one side of the grill, add salmon, skin-side down. Close lid and grill for 6-9 min, until salmon is cooked through.** (NOTE: Grill in batches if there isn't enough space.)
- Meanwhile, to the other side of the grill, add asparagus and lemon halves (cut-side down). (TIP: Arrange asparagus spears across grill grates to keep them from falling through!)
- Close lid and grill asparagus and lemon for 2-4 min, flipping only the asparagus once, until tender-crisp.
- Return to the same plate.
- In a large bowl, whisk together half the dill, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar, 1/2 tsp (1 tsp) lemon zest and 1 tbsp (2 tbsp) oil.
- Add tomatoes, cucumbers and olives. Season with salt and pepper, then toss to coat.
- Fluff rice with a fork, then stir in remaining dill, 1/2 tsp (1 tsp) lemon zest and 1/2 tbsp (1 tbsp) butter.
- Divide rice, salmon, salad and asparagus between plates.
- Drizzle yogurt sauce over top.
- Sprinkle feta over salad.
- Squeeze a grilled lemon wedge over top, if you like.
