Here’s a quick dinner idea that is not only a snap to prepare, but is full of flavor and good for you too! We planked-grilled half of the last salmon fillet we had left in our freezer last night, and the hubs plans on making smoked salmon with the other half today. That will be an awesome Mother’s Day appetizer later on today!
The entire dinner came together in a half hour, not including the soaking time for the wood plank. You can find the recipe for the salmon here: Plank-Grilled Salmon. If you don’t have a plank of wood or grill, you can cook the salmon in the oven instead.
These recipes feed two, but feel free to double or triple as needed.
Cilantro Lime Rice
1 cup homemade or low sodium chicken broth
Juice of 1 lime wedge
Dash of garlic powder
1/2 cup rice
Handful of chopped cilantro
Juice of 2 lime wedges
Cook the rice in the chicken broth, the squeeze of lime wedge and garlic powder. When done, stir in the chopped cilantro and the other lime juice. That’s it! This packs a lot of flavor and wish I made more.
1 cup frozen or fresh corn niblets
Spray olive oil
Black pepper, to taste
Butter, to taste
Spray a baking sheet with oil, spread the corn in one layer, spray the corn lightly with oil, grind a bunch of black pepper over it, and broil in oven for 10 minutes. Remove from oven and add a small amount of butter, to taste. I can’t wait until it’s fresh corn season! I had to use frozen but it still came out yummy.
Last, a great big shout out to all the mothers out there for Mother’s Day, whether you are a mother of children, fur-kids, or nature. XO