For my Birthday, my grandparents sent me a box of dried mushrooms from the Czech Republic that they picked from the forest themselves. I couldn't wait to cook them with rice since it gives the rice such an amazing flavor!
3 servings
3 salmon filets
Salmon spice rub from William Sonoma
1 cup of long grained Basmati rice
2 cups of beef broth
½ cup of dried mushrooms
15-20 asparagus stalks, cut in 1” pieces
1 small zucchini, chopped
1 large garlic clove, minced
2 green onion stalks, diced
EVOO
Salt and Pepper
In a rice cooker, combine rice, broth, mushrooms, S&P and 1 tsp of EVOO. Cook until almost done and mix in green onions for the last 2-3 minutes of cooking.
In a small frying pan over med-high heat, heat 1-2 tsp of EVOO. Sauté asparagus and zucchini for 3-4 minutes. Season with S&P to taste. Add garlic and sauté for another minute or so. When veggies are fork tender, mix into rice and mushrooms.
Grill each filet for about 10 minutes until fish is no longer pink in the middle. It should flake easily when pierced with a fork. We’ve found the easiest grilling method is to grill with the skin side down over high heat, then flip over and turn the heat down. The skin will peel off easily.
Serve salmon with vegetable rice. Enjoy!
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