Pilaf and Circumstance

Grilled Salmon Over Mediterranean Bell Pepper Rice Pilaf

45 minutes
Serves 4
DinnerMediterranean
Herb's take

This Mediterranean-inspired dinner teaches you the magic of finishing baked salmon on the grill for smoky depth, while a bell pepper rice pilaf takes center stage with bright herbs and olive oil. You’ll learn why blooming your aromatics makes all the difference and how to nail juicy, perfectly cooked salmon every time.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 375°F. Line a baking sheet with foil and brush with 1 tbsp olive oil.
  2. 02
    Pat salmon fillets dry and season both sides with 1 tsp salt, 1/4 tsp black pepper, and the zest of half the lemon. Drizzle with 1 tbsp olive oil. Place on the prepared sheet.
  3. 03
    Bake salmon for 10 minutes, just until barely opaque in the center.
  4. 04
    While salmon bakes, heat 2 tbsp olive oil in a large saucepan over medium heat. Add red onion and both bell peppers. Sauté 5 minutes until softened.
  5. 05
    Stir in the garlic, cumin, paprika, and oregano, cooking 1 minute until fragrant.
  6. 06
    Add rice to the pan and stir to coat each grain with oil and aromatics. Toast for 2 minutes.
  7. 07
    Pour in the broth and add remaining 1 tsp salt. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes.
  8. 08
    While rice cooks, preheat a grill or grill pan over high heat.
  9. 09
    Carefully transfer the par-baked salmon to the hot grill. Grill for 1-2 minutes per side to get char marks and smoky flavor.
  10. 10
    Let the salmon rest for 3 minutes off the grill.
  11. 11
    Once rice is tender, remove from heat and let stand, covered, 5 minutes. Fluff with a fork.
  12. 12
    Stir lemon juice, parsley, dill, and the zest from the remaining half lemon into the rice. Adjust salt and pepper as needed.
  13. 13
    Divide the rice pilaf among four plates. Top each with a grilled salmon fillet. Drizzle with remaining 1 tbsp olive oil and garnish with extra herbs if desired.

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