Grilled Salmon any style is just about perfect in my book and when I found this recipe in my Mother-in-Laws “Light & Natural” cookbook, well, I could resist to put it to the test! The dill brings out some nice flavor that compliments the Salmon nicely and the salsa that covered the Salmon was simple delicious! I made enough extra to scramble in some eggs the next morning.
Ingredients
olive oil cooking spray
1 medium onion, chopped
3 cloves garlic, minced
3 medium tomatoes, diced
½ lb mushrooms, sliced
3 tbs lemon juice
3 tbs fresh Dill, chopped
salt, to taste
pepper, to taste
2 cups cooked brown rice
4 – 6 oz salmon filets
Instructions
Coat a cast iron skillet with olive oil cooking spray.
saute onion, tomatoes and mushrooms for 5 minutes or until softened.
Add lemon juice and fresh dill.
Remove from heat.
Add salt and pepper to taste.
Spray a baking dish with olive oil spray. (Note: I used the Camp Chef Square Cast Iron Skillet)
Spread rice evenly over the bottom.
Top with Salmon.
Cover each filet with the vegetable mixture.
Cover pan with foil.
Bake for 20 minutes at 350° F
Notes
Brand Name Light & Healthy Cookbook - http://amzn.to/1nr1sog
Nutrition Information
Serving size: 4 Calories: 405 Fat: 12 g Carbohydrates: 34 g Sodium: 230 g Protein: 42 g Cholesterol: 65 g
Recipe by Cooking Outdoors at https://cooking-outdoors.com/grilling-baked-dilled-salmon-rice-recipe/