Easy Salmon And Greek Rice Recipes

GREEK SALMON WITH LEMON AND DILL RECIPE

Steps:

• Mix the extra virgin olive together with the black pepper, the chopped fresh dill, and fresh oregano together in a non-metallic bowl. Stir well then add in the zest and juice of the lemon.
• Place the salmon fillets into the marinade and turn them to coat. Set them aside in the refrigerator for at least 30 minutes and up to 3 hours.
• Once the salmon has marinated, place a heavy paced frying pan or skillet over medium-high heat and allow it to get hot.
• Season the salmon fillets with the salt and then place the salmon presentation side down into the pan.
• Cook undisturbed for 3 minutes. Carefully flip the salmon and cook for a further 3 minutes.

EASY SALMON AND GREEK RICE

Steps:

• For The Salmon:.
• Pre-heat oven to 350.
• Season each side of the salmon with salt pepper and garlic powder. Melt 1 tablespoon of butter on the bottom of a medium sized baking dish. Making sure that the salmon fills it nicely. Once the butter is melted, put the salmon filets in the baking dish and squeeze one lemon over the salmon and put in the oven. Bake for about 20 minutes.
• When the salmon is done, remove it from the oven and squeeze another lemon over the salmon. Extra butter can be melted over the salmon if desired.
• For the Greek Rice:.
• Melt 2 tablespoons of butter in a medium sized sauce pan over high heat. When butter is completely melted, add the rice and saute the rice for about 20 or 30 seconds then add the water. While waiting for water to come to a boil, add the bouillon cubes and squeeze 2 lemons into it. Stir frequently. When rice comes to a boil, reduce heat to medium/low and let rice simmer, covered, for about 20 minutes. add salt and pepper to flavor.
• Serve the salmon on a bed of the rice and enjoy! It doesn't get much more simple than that!
• This dish is great with a greek salad.

GREEK GRILLED SALMON WITH VEGGIES

Steps:

• Preheat a grill or grill pan over medium-high heat.
• Put the zucchini, bell peppers and asparagus in a large bowl and toss with a scant 1 tablespoon of the olive oil and scant 1/4 cup of the vinaigrette, making sure everything is nice and coated. Transfer the coated veggies to the grill. Add the onions directly to the grill and give them a good brush with the vinaigrette and olive oil mixture. Grill, turning the veggies every 2 minutes, until tender and well-marked, about 8 minutes. Remove to a serving platter.
• Pat the salmon dry with a paper towel. Reserve 2 tablespoons of the vinaigrette for serving, then brush the salmon on each side with 1/2 tablespoon of the remaining vinaigrette; drizzle on both sides with the remaining olive oil. Grill the salmon for 2 minutes, then rotate 45 degrees and cook for another 2 minutes. After 4 minutes total, flip the salmon and grill on the other side for 2 minutes, then rotate and cook for 2 minutes more. Brush with some of the remaining vinaigrette while cooking if needed.
• Transfer the salmon to the serving platter with the vegetables. Drizzle everything with the reserved vinaigrette. Sprinkle over the feta, olives, and parsley. Serve immediately.

SALMON EGG-FRIED RICE

Steps:

• Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
• Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.

EASY GREEK RICE

Steps:

• In a pan over medium heat, fry the onions in the oil for 2 to 3 minutes, until golden.
• Mix in the grated carrot and stir for another 2 minutes.
• Incorporate the chicken broth and bring the mixture to a boil.
• Stir in the lemon juice and rice.
• Cover, remove from heat and set aside for 10-15 minutes.
• Enjoy this easy rice recipe with Greek style!

EASY 5-INGREDIENT ROASTED SALMON

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.
• Stir butter and molasses together in a small bowl.
• Lay salmon, skin-side down, on the prepared baking sheet. Spread butter mixture evenly over the salmon. Sprinkle with Greek seasoning and drizzle with ½ of the lemon juice.
• Roast in the preheated oven until salmon flakes easily with a fork, 17 to 20 minutes.
• Sprinkle with remaining lemon juice and serve.