- Salmon (I use frozen from TJ's)
- TJ's Island Soyaki sauce
In the morning pull the salmon fillets from the freezer. Take them out of the package and throw them in a gallon sized ziplock or tupperware (whatever you like to marinate in). Dump some Island Soyaki in the bag enough to coat the frozen fish. Marinate all day.
Spray grill rack with canola oil. Preheat grill. Pull the fish out of the fridge throw it on the grill. I use the the 80/20. Cook on one side for 80% of the cook time then flip and cook for the rest of the 20%. We cook it for 10 minutes.
Rice
We eat brown rice. I use a rice cooker and have for about ten years. I love rice cookers they rock!! I originally bought the cheapest version
and it lasted me nine years. Last year at Christmas the kiddos bought me a new one
, since my old one had died. I know it's not the fanciest model but it is affordable and gets the job done. I love that this one has a brown rice setting.
and it lasted me nine years. Last year at Christmas the kiddos bought me a new one, since my old one had died. I know it's not the fanciest model but it is affordable and gets the job done. I love that this one has a brown rice setting. Asparagus
- Asparagus, washed and trimmed
- extra-virgin olive oil
- Salt and pepper, to taste
I usually roast asparagus in the oven but tonight decided to put it on the grill. I made a foil packet and put the asparagus in the packet. Drizzled with olive oil and lightly seasoned with salt and pepper. Sealed up the foil packet and put it on the grill with the salmon. About 10 minutes.
