Make It Happen: Salmon


I posted a picture of my lunch today to Twitter and TwitPic and got several comments and an invitation to help finish remaining portions of it so I thought I’d share the quick recipe.

Oh, and amongst the comments was a tweet from Matt Armendariz, writer of the incredible food blog, MattBites (


15-Minute Grilled Salmon

  • 2 individually packaged and frozen salmon fillets
  • 1 bag of Uncle Ben’s Ready Whole Grain Medley rice (8.5 oz)
  • 1 tablespoon of sesame oil
  • pinch of paprika
  • pinch of red pepper flakes
  • 2 tablespoons of red chile salsa
  • 2 quarts lukewarm water


  • Stove top grill or small George Foreman grill
  • Medium sized mixing bowl
  • A small serving plate
  • Scissors
  1. Realize that you only have 45 minutes to make the food, eat, and Twitter.
  2. Immerse the two frozen salmon fillets in lukewarm water until covered then place the serving plate to keep the packaged fillets submersed.
  3. Wait 5 minutes until the salmon defrosts.  This is a good time to Twitter or give your doggies a mid-day snack.
  4. Discard the water from the mixing bowl and remove the fillets from their packages with your handy dandy scissors.  Place the fillets back in the water-free mixing bowl.
  5. Add the oil and seasonings to the bowl and lightly mix and rub in the ingredients over the fillets.
  6. Grill the two fillets for 7-10 minutes.  Note: on the George Foreman Grill you don’t have to turn it over since it has a grill surfaces on the top and bottom of the unit.
  7. Rip a small vent on the rice package and microwave it for 90 seconds to 2 minutes then let it sit for 2 minutes.  Best time to do this is at the half-way point in your salmon grilling.
  8. You’re now ready to plate your grilled salmon and rice, spoon on the salsa and enjoy.