Grilled Salmon

Grilled Salmon over Forbidden Rice w/ Bok Choy & Grilled Pineapple

1 lb wild--‐caught salmon
Extra--‐virgin olive oil in spray pump bottle
Several sliced lemon wedges
1 cup black rice (also called “Forbidden Rice, in specialty food markets)
1 bunch baby bok choy
4 slices pineapple rings

Salmon: Preheat grill for medium heat. Lightly oil grill with spray pump bottle. Cook salmon for 6 – 8 minutes per side, or until the fish flakes easily with a fork.

Grilled pineapple: Place pineapple slices (or wedges) on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple looks done but not burned.

Blanched Bok Choy: Bring water to a rolling boil. Add bok choy and cook for 3 – 4 minutes. Drain and run under cool water to stop the cooking.

Serve salmon with lemon.

Have a great day!