Honey Chipotle Salmon with Grilled Asparagus and Parmesan Rice with Cremini Mushrooms

Lunch #2: Honey Chipotle Salmon with Grilled Asparagus and Parmesan Rice with Cremini Mushrooms

The fish was bought frozen at Sam's Club a few weeks ago and was one of the ingredients I needed to use to get out of the house. We also thought it was a good idea to buy a 25lb bag of rice last year. Needless to say, we're going to be eating rice for a while more.


I made this meal in 35 minutes which was certainly a record for me. Normally when I have more than one dish that requires prep a time vortex somehow appears in my kitchen and in the blink of an eye its been an hour and nothing is done yet.

The Carnivore can attest that one Sunday I spent 3 hours in the kitchen and still ended up serving raw potatoes. Yes, wine was involved. But I still don't know how I managed to under cook a potato after 3 hours. Anyways...

The salmon went on a pan in the oven first because it takes 20 minutes to cook.

Then I chopped and sauteed the onions and garlic. I browned the rice in the same pan and then added a can of chicken stock and half a cup of water.

While that was cooking I cleaned and cut the asparagus. The asparagus was drizzled in olive oil, topped with salt, pepper, and crushed red pepper and tossed on our counter top grill for about 3 minutes.

Then the mushrooms were cleaned and chopped and tossed in the nearly cooked rice with a healthy dose of Parmesan cheese. And voila, lunch was done!