Grilled Mediterranean-Style Salmon

Name: Grilled Mediterranean-Style Salmon with Zesty Rice and Cucumber Salad
Total time: 25 min
Yield: 2
Cuisine: Greek
Ingredients: 250 g Salmon Fillets, skin-on; 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; 3 tbsp Yogurt Sauce; 60 g Mixed Olives; 2 unit(s) Vegetable Broth Concentrate; 7 g Zesty Garlic Blend; ½ tsp Sugar*; 2.5 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Zesty Rice and Cucumber Salad

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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.

Allergens:

Salmon

•Milk

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time6 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

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

3 tbsp

Yogurt Sauce

60 g

Mixed Olives

2 unit(s)

Vegetable Broth Concentrate

7 g

Zesty Garlic Blend

Not included in your delivery

½ tsp

Sugar*

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories920 kcal

Fat51 g

Saturated Fat12 g

Carbohydrate83 g

Sugar12 g

Dietary Fiber8 g

Protein42 g

Cholesterol110 mg

Sodium1390 mg

Trans Fat0.1 g

Potassium1650 mg

Calcium350 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Zester

•Silicone Brush

•Small Bowl

•Large Bowl

•Whisk

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.