grilled salmon with creamy lemon rice, two kinds of peas, and scallions

grilled salmon with creamy lemon rice, two kinds of peas, and scallions

Categories: Fish and Seafood, Grains and Pasta, Posted by Sandy Bergsten


4 salmon fillets, skin on, 6 ounces each

2 teaspoons lemon zest

2 teaspoons minced Italian parsley

2 cups cooked jasmine rice, warm or room temperature

1 bunch scallions (2 if the scallions are small)

½ cup frozen baby peas

8 ounces sugar snap peas

2 cups chicken lemon sauce (recipe below)



In a pyrex or nonreactive dish scatter 1 tsp lemon zest and 1 tsp minced parsley. Place the salmon fillets skin side down in dish. Scatter the remaining lemon zest and minced parsley on top of the fillets. Season with salt and pepper. Cover with plastic wrap and refrigerate for up to 4 hours.

Meanwhile de-string the sugar snap peas and cut on the bias into 1/3’s or 1/4’s. Clean and trim the scallions then cut on the bias into ¼ pieces all the way up through the light green part. Defrost the frozen peas under cool water then drain completely. The vegetables can be prepared hours ahead of time, cover each separately and refrigerate.

Up to an hour ahead of time grill the salmon skin side down for three minutes over hot coals. Flip and grill for approximately three more minutes. Carefully remove the skin and discard. Briefly flip once more. The salmon should be just cooked through. Be careful not to over cook. Place on a foil lined rimmed baking sheet. Tent loosely with foil and keep at room temperature.

Just before serving remove the foil tent and re-warm the salmon in a 350-degree oven for five minutes, until just warmed through.

In a small saucepan heat until warmed through two cups of lemon chicken sauce. In another small to medium saucepan add 1 ½ cups of the warm lemon chicken sauce over medium to medium-high heat. Add the scallions and defrosted peas and simmer for one minute or until the raw bite is gone but both are still bright green. Stir in 1 ½ cups of cooked rice until warmed through. Add the sugar snap peas, stir and simmer for one minute. Check the consistency of the rice mixture; add more warm rice or more warm sauce as needed. The rice should be creamy but not soupy. Season with salt and pepper.

Divide the rice among four pasta bowls or rimmed plates. Top each with a grilled salmon fillet.

Serve immediately.

Serves 4


chicken lemon sauce


¼ cup butter

½ onion, finely chopped

1 stalk celery, finely chopped

1 medium carrot, peeled and finely chopped

¼ cup flour

4 cups chicken broth

1 sprig parsley, tied with a string

¼ cup heavy cream

2-4 T fresh lemon juice


Melt the butter in large saucepan over medium heat. Add the chopped onion, celery and carrots, cover and cook stirring frequently until soft, about 10 minutes.

Add the flour and cook stirring constantly with a wooden spoon for 2 minutes.

Slowly pour in the chicken broth whisking constantly. Bring to a boil, reduce to a simmer. Add the sprig of parsley. Simmer for 15 minutes, stirring frequently.

Discard the sprig of parsley. Return the pan to medium heat, add the heavy cream and simmer for about five minutes.

Whisk in two tablespoons of fresh lemon juice. Season with salt and pepper. Add more lemon juice if desired.

The sauce can be two days ahead of time. Cool completely, cover and refrigerate. Re-warm gently over medium-low heat.

Makes 4 cups

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