2 cups white or brown basmati rice
4 cups water
1 tsp salt
4 skinless salmon fillets
1 tbsp pepper
1 tsp salt
1 pound asparagus
1 tsp salt
1 tsp olive oil
Instructions:
Heat a large saucepan and your grill (or grill pan) on high
Add water, rice and salt to saucepan, cover and bring to a boil
Season the salmon fillets on both sides with salt and heavily with pepper
Grill the salmon fillets for 3 minutes on each side (reduce heat to medium-high and increase cooking time for larger fillets)
Once rice is boiling reduce heat to simmer until all of the water is absorbed
Move the cooked salmon to a plate and cover with foil, allow to rest covered until serving
Season the asparagus with salt and olive oil, add to hot grill pan once salmon is cooked
Grill asparagus 2 - 3 minutes until slightly softened and browning
Fluff the rice with a fork
An example of plating with fresh mango salsa is below
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