This grilled salmon and scallion cilantro rice entrée comes together quickly, and serves as the perfect quick & simple meal to satisfy a hungry group of folks during the summer months for a satisfying lunch or dinner.
The following recipe provides roughly 4 servings.
Grilled Teriyaki Salmon over Scallion Cilantro Rice
- 2 Tbsp salted butter
- 1 shallot, (small dice)
- 1 cup of long-grain rice, such as Basmati, (rinsed under cold water for 5 minutes and drained)
- 1.5 cups water
- 2 tsp soy sauce
- ½ clove of fresh garlic, (finely sliced)
- 2 fresh scallions, (finely sliced)
- 1 tsp sesame oil
- 16 oz filet of fresh, skin-on salmon, (cut into 4 portions)
- 2 tsp vegetable oil
- ½ tsp Kosher salt
- 3 Tbsp prepared Teriyaki sauce
- Zest of ½ lime
- Juice of ¼ lime
- 2 tsp sesame seeds, (lightly toasted, as garnish)
- 2 Tbsp fresh cilantro, (finely chopped, as garnish)
- ½ lime, (cut into wedges, as garnish)
- Preheat the grill to 450F.
- Wait 30 minutes for the grill to heat up while you prepare the scallion rice.
- For the scallion rice, rinse the rice under cold water for a few minutes, changing out the cold water a few times as you continue to rinse the starch off the rice grains.
- Add the 2 Tbsp of salted butter to the bottom of a small sauce pot and add the diced shallot.
- Increase the heat to medium-high, and wait until the shallot starts sizzling.
- Add the drained long-grain rice that you rinsed earlier, and cook for an additional 1 minute, coating the grains of rice in the butter and shallot mixture.
- Add the 1.5 cups of water and the soy sauce, and bring the mixture to a simmer.
- Reduce the heat to low, and cover with aluminum foil or a tight-fitting lid.
- Simmer on very low heat for roughly 15-16 minutes, without removing the lid from the pot.
- After the rice has steamed for 15-16 minutes, remove the rice from the heat.
- Remove the lid from the rice pot, and quickly fluff the rice gently with a fork.
- Add the ½ clove of finely-sliced fresh garlic, along with the finely-sliced fresh scallions and sesame oil.
- Gently fluff the mixture until the herbs and oil are fully integrated into the cooked rice granules.
- Cover the rice again with aluminum foil or a tight-fitting lid, and allow the rice to sit covered at room temperature while you grill the salmon.
- Now that your rice is cooked and your grill is very hot, it is time to prepare the salmon.
- Scrub the grill grates hard with a grill brush, to ensure that the grates of the grill are clean and to reduce the likelihood of the salmon sticking to the grill grates while cooking.
- Coat the skin-on fresh salmon fillets in a thin layer of vegetable oil, and season the flesh side with Kosher salt.
- Carefully place the salmon filets, skin-side down, on the hot grill.
- Reduce the heat to 400F, and cook the salmon for roughly 6 minutes, without flipping the salmon.
- After about 6 minutes, just when the salmon is barely cooked through, but before the protein that sits in-between the flakes of salmon has coagulated and turned white, remove the salmon carefully from the grill.
- *The salmon skin should be cooked enough at this point to separate from the grill grates—use a spatula combined with some confidence to quickly remove the filets from the grill.
- Brush the cooked salmon with a light layer of the prepared teriyaki sauce.
- *You do not need to use all of the sauce.
- Plate bowls with the cooked scallion cilantro rice at the bottom, topped with the teriyaki salmon.
- Garnish each bowl with lime zest, freshly-squeezed lime juice, and a sprinkling of some toasted sesame seeds.
- Serve warm, and immediately.