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This recipe takes about 20 minutes to make. Start your rice and then do everything else.
A simple marinade for your salmon is Italian dressing. You should only marinade fish for half an hour, otherwise you will have ceviche!
Follow the instructions as listed on the box for the wild rice. Use about 1/4 of dry rice per person.
While the rice is cooking, rinse the salmon and pat dry with paper towel. Salt and pepper both sides of the fish.
Rinse and slice zuccini into 1/2 inch thick rounds. Slice one or two of the roasted red peppers into small strips.
Stove top: On high heat use a good sized frying pan. Few splashes of olive oil and then toss in the zuccini and red peppers. These will cook on high heat for around 5 minutes. Don’t keep moving them around or the zuccini won’t get the golden brown color you want. In a separate pan spray a little cooking oil and heat to medium. Place the salmon in the pan and cook for about 4-5 minutes. Flip it over 1 time only and then cover it to finish cooking for another 4-5 minutes.
Grilling: Lay a double thickness piece of aluminum foil on the bbq. This will make a perfect cooking top for the zuccini. Toss your vegetables with a little bit of olive oil and then place them directly on the aluminum. They will take about 8-10 minutes to cook. If you are grilling the salmon, take the half of potato and rub it cut side down on your (clean) BBQ racks. This is the best way to keep fish from sticking on the BBQ. Cook on one side for about 5 minutes then flip it (one time only). Cook for an additional 3-5 minutes depending on doneness.
Salmon requires about 8-10 minutes per inch of thickness for well-done fish. Don’t flip your fish more than once or it will fall apart.
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