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Sesame salmon on a raft with grilled vegetables and garlic rice

SERVINGS
Serves 2 Servings
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SERVINGS
Serves 2 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 3/4 cup lawry's sesame ginger marinade with mandarin orange juice
  • 2 1/4 cup chicken broth
  • 1 tablespoon shedd's spread country crock spread
  • 2 teaspoon lawry's® garlic salt
  • 1 cup brown rice
  • 1/4 cup sliced green onions
  • 1 tablespoon sesame seeds
  • 3 tablespoon medium red, yellow and/or orange bell peppers, quartered
  • 2 tablespoon large onions, sliced into thick rounds
  • 2 tablespoon medium zucchini, cut into 3/8-inch-thick diagonal slices
  • 2 tablespoon bertolli classico olive oil

Preparation

Baking Directions:

In large resealable plastic bag, pour Lawry's® Sesame Ginger Marinade With Mandarin Orange Juice over salmon; turn to coat.

Close bag and marinate in refrigerator 30 minutes.

Meanwhile, in 2-quart saucepan, bring broth, Spread and 1 teaspoon Garlic Salt to a boil over high heat.

Stir in rice.

Reduce heat to low and simmer covered 35 minutes or until rice is tender.

Grill cedar plank* 5 minutes; remove from grill.

Remove salmon from Marinade, discarding Marinade.

On charred side of cedar plank, arrange salmon skin-side-down.

On cedar plank, grill salmon, covered, 10 minutes or until salmon flakes with a fork.

Sprinkle with green onions and sesame seeds.

Meanwhile, in large bowl, toss vegetables with Olive Oil and remaining 1 teaspoon Garlic Salt.

Grill, turning once, 4 minutes or until golden and tender.

Cut peppers.

Serve salmon on plank with grilled vegetables and hot rice.

*Soak cedar plank in water at least 4 hours prior to grilling.

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