4 salmon fillets (7 oz. each)
8 oz. carrots, cut on a bias,
1/4- to 1/2-inch pieces
8 oz. zucchini, cut on a bias,
1/4- to 1/2-inch pieces
2 c. jasmine rice
4 c. chicken stock or water
8 oz. lemon soy sauce
Fresh basil
» Heat grill and preheat oven to 350 F. Season salmon with salt and pepper. Grill for 3 minutes per side for medium rare, or longer if you prefer well-done.
»Meanwhile, prepare jasmine rice. Bring stock to a boil and add rice. Reduce heat to a simmer, and cover for 8 to 10 minutes. Once cooked, fluff with a fork.
»Season carrots and zucchini with olive oil, salt and pepper. Roast in oven until tender and browned, about 10 minutes, shaking pan halfway through.
»To serve, place rice and vegetables on a plate, with salmon on top. Spoon lemon soy ginger sauce over salmon and garnish with basil.
[lemon soy ginger sauce]
2 c. soy sauce
4 oz. rice wine
2 T. minced garlic
2 T. minced ginger
1/4 c. minced white onion
2 lemons, juiced
» Combine all ingredients into a bowl and whisk together.
Photo: Bill Barrett