I always make fish at least once a week and salmon is one of my favorites!! I absolutely love my Pampered Chef grill pan which is perfect for indoor grilling!
Here’s the recipe for my salmon along with sautéed spinach and Basmati rice.
Fresh seafood is always best but I also always have a bag of frozen filets in a pinch! If your fish is frozen, take out your desired amount of filets and either defrost in the fridge for a few hours or place the sealed packets in a bowl of cold water for 30-45 minutes.
To prepare the marinade (I made two 6oz. Filets of salmon):
1/4 cup Teriyaki sauce
2 Tbsp. Dijon mustard
2 large cloves of garlic, peeled and smashed (I use the flat of a large butcher knife to smash the gloves while in their peels and it makes it easier to get the peels off)
1/2 Tbsp. freshly cracked black pepper
Expeller pressed Canola oil (just to coat the grill pan)
Mix all of these ingredients together in a medium sized bowl and place your salmon in. Spoon some of the marinade over the top. After 15 minutes flip your salmon on the other side. Marinate for a total of 30 minutes.
Heat your grill on medium and using a Misto sprayer, spray your grill pan or grill with expeller pressed Canola oil. If you don’t have a Misto, take some Canola oil on a paper towel and grease your pan.
Once the pan is hot enough (you can drop a little water to test if it sizzles) place your filets in the pan, skin side down. Depending on how well you like your fish will determine how long you keep it on the grill. I like mine well so I keep it on the grill for 10 minutes before flipping and then another 6 minutes.
Basmati Rice: I use Wegman’s Organic White or Brown Basmati Rice. Just follow directions on the package. Basmati rice is a smarter, more nutritious choice of rice. For those that don’t like brown rice, Basmati white is a perfect rice to turn to instead of straight white rice which is not good for you.
Basmati rice has a somewhat nutty flavor and contains carbohydrates, protein, vitamins and minerals. The brown version is better as it’s minimally processed and has more vitamin B.
Sautéed Spinach:
While your fish is marinating, take 1 Tbsp. Extra Virgin Olive Oil and pour in a large sauté pan. Add 3 smashed cloves of garlic and lightly brown those on medium low heat. Be careful not to get them too brown or they will make your oil bitter. Once they have a light brown coloring, flip them to the other side, brown for one minute and then add your spinach.
Remember spinach welts down so what starts out looking like a lot winds up being next to nothing by the time it’s cooked! I used about 10 cups for just myself and my hubby. Once your spinach is cooking sprinkle with freshly ground pepper and pink Himalayan salt. Continue to toss so that all spinach is coated lightly with the oil from your pan. You can move your heat up to medium and continue to turn your spinach until it’s all wilted!
This is for sure a winner, winner fish, rice and spinach dinner!! Enjoy!
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