Instructions
Step 1. Start Rice:
- In a saucepan, melt butter/oil. Add rinsed rice and stir for 1 minute. Pour in broth and salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Let stand covered for 5 minutes, then fluff.
Step 2. Prep & Grill Salmon & Asparagus:
- Pat salmon fillets dry. Rub with olive oil, paprika, garlic powder, salt, and pepper. Toss asparagus with olive oil and salt.
- Preheat grill to medium-high heat. Grill salmon skin-side down (if skin-on) for 4-6 minutes, then flip and grill for another 3-5 minutes, or until cooked through and flaky.
- Grill asparagus for 3-5 minutes, turning occasionally, until tender-crisp.
Step 3. Make Salad & Dressing:
- In a bowl, whisk together all creamy dressing ingredients. In another bowl, combine mixed greens, red onion, cucumber, and cranberries/nuts (if using). Just before serving, toss with dressing.
Step 4. Make Salmon Sauce:
- Whisk together mayonnaise, sriracha/sweet chili sauce, and lemon juice in a small bowl.
Step 5. Assemble Plate:
- Place a bed of rice on a plate. Top with the grilled salmon fillet. Arrange grilled asparagus and the dressed summer salad on the side.
- Serve with the creamy sauce in a small ramekin. Enjoy your fresh and flavorful meal!