Grilled Salmon with Seasoned Rice and Asparagus
Grilled Salmon with Seasoned Rice and Asparagus
ingredients
2 cups mashed potatoes, Verde Valle
2 tablespoons fine herbs.
4 white fish filets.
1/2 cup flour.
2 eggs, beaten.
2 cups oil.
Salt and pepper to your liking
1 Mexican rice, Isadora
1 cup asparagus, halved
3 salmon fillets
2 tablespoons garlic flakes
⅛ cup honey
2 tablespoons finely chopped parsley
Salt and pepper, to taste
Olive oil, as needed
PREPARATION
- In a hot skillet with olive oil, fry the garlic flakes briefly, then add the salmon fillets. Season with salt and pepper and cook on both sides until golden. Drizzle with honey and sprinkle with parsley. Remove from heat and keep warm.
- Open the pack of seasoned rice, gently squeeze the sides to loosen the rice, microwave for 90 seconds, and carefully remove using a kitchen glove.
- In another hot skillet with olive oil, sauté the asparagus, then add the seasoned rice and mix well.
- Serve the rice with asparagus on a plate and place the salmon on top. Enjoy.
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