Grilled Salmon and Rice Pilaf

Pulled out the George Foreman grill for this one.  This was so good....hardly had enough for next days lunch!

Grilled Salmon

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper and garlic powder.

In a small bowl, stir together soy sauce, brown sugar, water and vegetable oil until sugar is dissolved.  Place fish in a large resealable plastic bag with the soy sauce mixture, seal and turn to coat.  Refrigerate for at least two hours.

Heat up grill and lightly oil the grate.  Put salmon on the preheated grill and discard marinade.  Cook salmon for 6 to 8 minutes per side, or until the fish fakes easily with a fork.

Now for the

Rice Pilaf

2 tablespoons butter
1/2 cup orzo pasta
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup uncooked rice
2 cups chicken broth

Melt the butter in a skillet over medium-low heat.  Cook and stir orzo pasta until golden brown.  Stir in onion and cook until onion is translucent.  Add garlic and cook for one more minute.  Mix in the rice and chicken broth.  Turn up heat and bring to a boil.  Reduce heat to medium-low, cover and simmer for about 20 minutes (until rice is tender and liquid has been absorbed).  Remove from heat and let stand stand for 5 minutes, then fluff with a fork.

Add your favorite veggies and there you have an awesome dinner.