Salmon Delight
Grilled Salmon with Black Rice and Parsnip Puree
Grilled salmon paired with the earthy sweetness of parsnip puree and the nutty taste of black rice makes for a delightful summer meal. This recipe is easy to prepare and offers a balanced flavor profile perfect for any occasion.
Recipe Details:
Prep Time: 30 minutes
Cooking Time: 25 minutes
Complexity: Low
Ingredients:
Salmon Filets: 4 (170 g each)
Black Rice: 200 g
Parsnips: 2 medium-sized (about 400 g)
Garlic: 2 cloves
Milk: 50 ml
Butter: 50 g (more is better)
Olive Oil: For grilling
Salt and Pepper: To taste
Fresh Parsley: For garnish
Preparation
Salmon:
Rinse the salmon filets and pat them dry with a paper towel.
Season with salt and pepper.
Set aside for grilling.
Black Rice:
Rinse the black rice in a fine mesh strainer.
Cook according to package instructions, typically using a 2:1 water-to-rice ratio (400 ml water for 200 g rice).
Set aside once cooked.
Parsnips:
Peel and chop the parsnips into large chunks.
Place them in a pot of cold water and bring to a boil.
Reduce heat and simmer until tender, about 15-20 minutes.
Puree
Mash Parsnips:
Drain the cooked parsnips and mash them with a fork or potato masher.
Add minced garlic and mix well.
Cream it up:
Warm up the milk and mix well with the butter
Gradually add the mixture to the parsnips while mashing until you achieve a smooth consistency.
Season with salt and pepper to taste.
Grilling
Preheat Grill:
- Preheat your grill to medium heat.
Grill Salmon:
Brush the grill with olive oil to prevent sticking.
Place the salmon filets on the grill and cook for about 4-5 minutes per side, or until cooked through.
Serve:
Serve the grilled salmon on a bed of black rice, accompanied by parsnip puree.
Garnish with fresh parsley for added freshness.
This recipe offers a delicious and well-rounded meal perfect for a summer evening.