This was last Friday night's dinner.
Grilled Lemon Herb Salmon w/ Garlic Sauteed Spinach & Rice Pilaf:
I call it "rice pilaf", you can call it whatever you like
Starting on the rice, I put about 1 tsp of oil(I use E.V.O.O.) in a pan and heat it up, chop some onion and place in pan then about 30 seconds later add fresh garlic:
I used about 1/2 cup of white rice, I usually rinse the un-cooked rice under running water for about 30 seconds using a strainer, then add it to the pan and kind of toast the rice, this will give it a bit of "toasty" flavored as opposed to just placing the rice in the pan:
Then I add about 1 cup of water, 1 tsp of chicken bouillon, garlic powder, black pepper, some more fresh garlic, chopped onion, and some frozen veggie blend (very similar to Mexican rice, just no tomato paste). Bring all of that up to a boil, cover and lower heat to low and cook for about 15-20 minutes:
Now, I can start with the garlic cloves for the spinach, I cleaned up some cloves and slice them up:
I then add about 2 tbs of E.V.O.O. to a pan and heat it up, then add the sliced garlic cloves and let them cook for about 30-45 seconds, just enough to brown them up a bit, then remove them from the pan and set them to the side:
Wash and strain the spinach:
Get the salmon ready, I squeezed some lemon and lime, then added garlic powder, garlic salt, black pepper, thyme, and Italian seasoning:
At this point I can pre-heat the grill and get the fish on their:
CHEERS!!!!!
After about 7 minutes, I flipped it over:
Now back to the spinach, using the pan I toasted the garlic, I add some chopped onion to let them sweat out:
Then add the fresh spinach, cover on medium heat for about 3 minutes, then add the garlic cloves that were cooked earlier:
Back to the salmon, about 7 minutes on the other side, It's ready!!!!
Get the wifees plate ready:
And here's my plate and drink of choice:
Grilled Lemon Herb Salmon w/ Garlic Sauteed Spinach & Rice Pilaf:
I call it "rice pilaf", you can call it whatever you like
Starting on the rice, I put about 1 tsp of oil(I use E.V.O.O.) in a pan and heat it up, chop some onion and place in pan then about 30 seconds later add fresh garlic:
I used about 1/2 cup of white rice, I usually rinse the un-cooked rice under running water for about 30 seconds using a strainer, then add it to the pan and kind of toast the rice, this will give it a bit of "toasty" flavored as opposed to just placing the rice in the pan:
Then I add about 1 cup of water, 1 tsp of chicken bouillon, garlic powder, black pepper, some more fresh garlic, chopped onion, and some frozen veggie blend (very similar to Mexican rice, just no tomato paste). Bring all of that up to a boil, cover and lower heat to low and cook for about 15-20 minutes:
Now, I can start with the garlic cloves for the spinach, I cleaned up some cloves and slice them up:
I then add about 2 tbs of E.V.O.O. to a pan and heat it up, then add the sliced garlic cloves and let them cook for about 30-45 seconds, just enough to brown them up a bit, then remove them from the pan and set them to the side:
Wash and strain the spinach:
Get the salmon ready, I squeezed some lemon and lime, then added garlic powder, garlic salt, black pepper, thyme, and Italian seasoning:
At this point I can pre-heat the grill and get the fish on their:
CHEERS!!!!!
After about 7 minutes, I flipped it over:
Now back to the spinach, using the pan I toasted the garlic, I add some chopped onion to let them sweat out:
Then add the fresh spinach, cover on medium heat for about 3 minutes, then add the garlic cloves that were cooked earlier:
Back to the salmon, about 7 minutes on the other side, It's ready!!!!
Get the wifees plate ready:
And here's my plate and drink of choice:
