- 70g Brown rice
- 400g Salmon
- 1tsp Chipotle sauce
- 1tsp Maple syrup
- 1tbsp Olive oil
- Salt and spices to taste
- 120g Asparagus
- ½ tsp Dried herbs
- 4 tsp Soy sauce
Since brown rice takes a long time to cook, you can cook it beforehand (in salted water). Then rinse it and drain off excess water.
Wash and dry the fish from excess moisture. Place in a ziplock bag with chipotle sauce mixed with olive oil and maple syrup. Stir gently so that the fish is covered in the sauce and retains its shape. Close the bag and leave for 15 minutes.
Wash the asparagus and break off the stalks. Drizzle with olive oil and sprinkle with dried herbs.
Grill fish and asparagus for 7 minutes. If you want some toasted stripes on the asparagus stalks, grill them for two minutes after removing the salmon.
Serve brown rice with grilled glazed salmon and asparagus. Pour soy sauce over the dish to add flavor.