Grilled Alaskan Salmon with Aji Jobito Lemon Glaze,

Rice Pilaf, and Roasted Broccoli

Elevate your weeknight dinner with this Grilled Alaskan Salmon with Aji Jobito Lemon Glaze, Rice Pilaf, and Roasted Broccoli, a vibrant and flavorful seafood feast. Fresh Alaskan salmon is grilled to perfection and finished with a zesty, slightly spicy Aji Jobito lemon glaze, while a tropical pineapple-coconut rice pilaf adds a sweet, aromatic contrast. Roasted broccoli with garlic and olive oil completes the plate with a crisp, savory element. This dish balances bright citrus, subtle heat, and rich, savory flavors, making it a visually stunning and mouthwatering meal that’s perfect for any occasion.

Instructions

Fish:

1. Rinse and pat salmon dry. Season flesh side with salt, pepper, garlic powder, onion powder, and a touch of olive oil.

2. Heat grill, oil grates. Place salmon skin side up. Grill 3–5 minutes, rotate 45°, and grill 3–5 more minutes for grill marks.

3. Flip and cook skin side down until internal temp reaches 145°F. Rest 10 minutes. Ladle glaze on top.

   
   

Rice Pilaf:

1. Bring coconut milk, broth, and pineapple to boil. Stir in rice.

2. Cover, simmer for 15 minutes until tender.

3. Fluff with fork, add cilantro and bell pepper. Season with crushed red pepper.

Glaze:

1. In a saucepan, simmer lemon juice for 2–3 minutes.

2. Stir in Aji Jobito Pepper Jelly, cook until syrupy.

3. Remove from heat, add lemon zest.

Broccoli:

1. Break broccoli into florets. Toss with olive oil, garlic, salt, pepper.

2. Roast at 450°F for 10–12 minutes. Broil 2–3 minutes until edges are browned.

Assembly:

Plate rice pilaf in center, arrange roasted broccoli around edges, top with glazed salmon. Serve immediately.