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.