Ingredients
For the Grilled Salmon:
4 salmon fillets (about 150-200g each)
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped (optional)
2 tbsp olive oil
Juice of 1 lemon
Salt and pepper to taste
For the Avocado Tomato Salad:
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1 small red onion, finely chopped
1 tbsp fresh cilantro or parsley, chopped
Juice of 1 lime
1 tbsp olive oil
Salt and pepper to taste
For the Rice:
1 cup jasmine or basmati rice
2 cups water
Pinch of salt
Instructions
Step 1: Cook the Rice
Rinse the rice under cold water until water runs clear.
In a pot, combine rice, water, and salt. Bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender.
Fluff with a fork and keep warm.
Step 2: Prepare the Garlic Herb Marinade
In a small bowl, mix minced garlic, chopped parsley, dill (if using), olive oil, lemon juice, salt, and pepper.
Brush the mixture generously over the salmon fillets. Let marinate for 15-20 minutes.
Step 3: Grill the Salmon
Preheat grill or grill pan to medium-high heat.
Place salmon fillets skin-side down on the grill.
Grill for about 4-5 minutes per side, or until salmon is cooked through and flakes easily with a fork.
Step 4: Make the Avocado Tomato Salad
In a bowl, gently toss diced avocado, cherry tomatoes, red onion, and cilantro.
Drizzle with lime juice and olive oil.
Season with salt and pepper to taste.
Step 5: Serve
Plate the grilled salmon with a side of fluffy rice.
Add a generous scoop of avocado tomato salad on the side.
Garnish with extra herbs or lemon wedges if desired.
Tips & Notes
For extra smoky flavor, use a charcoal grill or grill pan
Be gentle when mixing the avocado salad to keep avocado chunks intact
You can swap fresh herbs to basil or chives if preferred
Add a drizzle of balsamic glaze over the salad for a tangy twist
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