Salmon & Rice

There are a kajillion ways to jazz up salmon and rice. I honestly have a hard time deciding what to put on salmon most of the time, because the possibilities are so endless. I think I came up with a good one tonight, though.

1-2-3-4 GRILLED SALMON

1 tbsp. lemon juice

2 tbsp. soy sauce

3 tbsp. brown sugar

4 pinches (1/4 tsp. each) of ginger, garlic, chili flakes, and dry mustard (I used paste for the ginger and garlic, but you could use fresh)

Combine the ingredients and pour over a salmon fillet. (I used a skinless one.) Let it sit for 30 minutes, then remove from marinade and place in a grill pan with a bit of oil over medium-high heat. Cook for about 5 minutes on one side, then flip and cook for another 3 minutes.

RICE & LENTILS

3/4 c. rice (I use jasmine or basmati)

1/4 c. dry lentils

2 c. water

1 tsp. Vegetable Bouillon

1 tsp. 3 Onion Dip Mix

1/2 tsp. garlic paste

1 tomato, diced

1/2 jalapeno, seeded and diced

Put everything in a pot and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

Everybody ate their supper. Everybody. Hallelujah.