Grilled Salmon with Brown Rice and Steamed Broccoli

Ingredients

• salmon fillet 6 oz
• brown rice 1 cup
• broccoli florets 1 cup
• olive oil 1 tsp

Method

1. Prepare the Brown Rice. If you do not have cooked brown rice ready, start by rinsing 1/3 cup of dry brown rice under cold water. Combine it with 2/3 cup of water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes until water is absorbed and rice is tender. Set aside. (You can also use pre-cooked rice to save time.)
   Tip: Cooking rice ahead of time or using leftover rice speeds up meal prep.
2. Steam the Broccoli. While the rice cooks, rinse 1 cup of broccoli florets. Place them in a steamer basket over boiling water, cover, and steam for about 5-7 minutes until bright green and tender but still crisp. Remove from heat and set aside.
   Tip: Avoid overcooking broccoli to preserve nutrients and texture.
3. Preheat the Grill or Grill Pan. Preheat your grill or grill pan over medium-high heat for about 5 minutes. Lightly oil the grill grates or pan to prevent sticking.
   Tip: Use a brush or paper towel dipped in oil to oil the grill grates safely.
4. Grill the Salmon. Pat the salmon fillet dry with paper towels. Place it on the preheated grill skin-side down if skin is on. Grill for about 4-5 minutes per side, depending on thickness, until the salmon is opaque and flakes easily with a fork.
   Tip: Avoid flipping the salmon too often to get nice grill marks and prevent breaking.
5. Plate and Drizzle with Olive Oil. Place the cooked brown rice and steamed broccoli on a plate. Add the grilled salmon on top or beside. Drizzle 1 teaspoon of extra virgin olive oil over the broccoli and rice for added flavor and healthy fats.
   Tip: Use high-quality olive oil for the best taste.

Pro tips

• Use a meat thermometer to check salmon doneness; it should reach 145°F (63°C) internally.
• Let the salmon rest for a few minutes after grilling to retain juices.