Grilled Salmon And Rice

• 1 1/2 - 2 lbs salmon fillets
• 1/4 cup wine (Pinot Noir or Chardonnay work equally well)
• 2 tablespoons teriyaki sauce
• 1 tablespoon Worcestershire sauce (Lea & Perrins)
• 2 tablespoons lemon juice
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard (Grey Poupon)

1. Remove salmon skin and place salmon in a glass container.
2. Prepare marinade and pour over salmon and refrigerate for 30 minutes.
3. While fish is marinating, prepare your rice. Being lazy, I prefer using Rice-o-roni Herb & Butter but you can easily substitute your favorite rice side dish here.
4. Place filet(s) on 350u0b0 grill, season with coarse sea salt, fresh ground pepper and parsley flakes to taste.
5. After 7-8 minutes flip filets, reseason and continue cooking for another 7-8 minutes or until the fish is light pink and flaky. Do not overcook.
6. Serve salmon over a bed of rice with a chilled glass of Chardonnay or Pinot Noir.
7. Bon Appetite!

salmon, wine, teriyaki sauce, worcestershire sauce, lemon juice, brown sugar

Taken from www.food.com/recipe/grilled-salmon-and-rice-332882 (may not work)