Salmon Filets with skin
Char Crust® Roasted Garlic Peppercorn
1 Cup Wild Rice
4 Cups Vegetable or Chicken Broth
1/2 Red Bell Pepper
1/4 Yellow Onion
Optional: 1 Lemon
Preheat indoor or outdoor grill. Coat salmon with Garlic Peppercorn Char Crust Seasoning. Brush with olive oil. Grill on medium to high heat. Put flesh side down first & flip every 2 minutes. Cook for about 10 to 12 minutes until meat starts to separate and is at 140 degrees. Let it rest and should be at 145 degrees after resting.
Broil option: Place on a preheated pan starting with flesh side down.. Pan should be 4 to 5 inches from the broiler. Turn every 2 minutes and cook until done at 140 degrees. Let rest and should be at 145 degrees after resting.
Side: Wild Rice with Peppers and Onions
Serve with a side of whole grain wild rice cooked on chicken or vegetable broth. While rice is cooking add ½ chopped red bell pepper and ¼ yellow onion chopped. Top with some fresh parsley.
Step Up Option: Salmon with Grilled Lemons
While you are grilling or broiling your salmon add some lemons to the heat. When they have charred a bit, top the salmon with them and the lemons will flavor your entire dish.