Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds salmon fillet, cut into 1 inch cubes
  • 3 lemons - 2 sliced thin for skewers and 1 juiced for marinade
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 cups Jasmine white rice (any white rice will work)
  • 3 cups chicken broth
  • 1 lemon zested, then juiced
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt (adjust if using salt free broth)
  • 1/4 cup chopped fresh parsley

Instruction

  • Preheat oven to 375 degrees for rice.
  • Combine juice of one lemon, garlic, olive oil, oregano, salt and pepper in a medium size bowl.  Add salmon cubes, toss and set aside.
  • Add rice to 8 x 8 or medium sized baking dish.  Top with green onions,   zest and juice of one lemon, fresh parsley, garlic, salt and pepper.
  • Pour chicken stock into microwave safe bowl or measuring cup and heat on high for 3 minutes.  Pour hot broth over rice and stir.
  • Cover baking dish tightly with aluminum foil sealing around edges so no steam escapes.   Put in oven for 35 minutes.
  • While rice bakes, heat grill to medium high.  Thread  skewers with salmon and intermittent slices of lemon.  Brush with remaining marinade.
  • Place on hot grill.  Do not attempt to turn skewers for at least 3-4 minutes or until they easily release from the hot grill.  
  • Cook for 4-5 minutes on two sides for a total of about 10 minutes cooking time.  Check to see they are completely cooked throughout.
  • Remove rice from oven and let sit 5 minutes.  Carefully remove foil (lots of steam in there!) and fluff with a fork.
  • Serve with tzatziki sauce on the side!