4 salmon fillets with skin
2 tbsp (25 mL) olive oil
2 tsp (10 mL) lemon juice
2 tsp (10 mL) dijon mustard
2 cIoves garlic minced
1/4 cup (50 mL) chopped fresh basil
Arrange salmon fillets, skin side down, in single layer in shallow glass dish. Set dish aside.
In small bowl, whisk together olive oil, lemon juice, Dijon mustard and garlic; stir in basil. Spread over salmon. Cover and marinate in refrigerator for 1 hour.
Place salmon, skin side down, on greased grill over low heat; cover and cook for about 15 minutes or until salmon is opaque and flakes easily when tested with fork.
Rice Pilaf
To begin, toast 1/2 cup slivered almonds, set aside.
Dice 2 stalks celery, two green onions.
Sautee vegetables in a heavy bottomed saucepan in 1 tbsp olive oil. When just starting to become translucent, add one cup long grain white rice and stir for about 30 seconds, lightly toasting the rice. Add two cups chicken stock and 1 tsp lemon zest.
Cover, turn heat to low, and cook 20 minutes.
Fluff with 1 tsp real butter, fresh ground pepper, one tbsp fresh parsley and the toasted almonds.
