Grilled salmon w/ fennel seed, Zucchini summer squah pilaf, balsamic reduction

[jcsti]

Ingredients
6oz salmon filet
1/4 cup brown rice
1/4 cup zucchini and summer squash (small dice)
1 tbsp garlic chopped
1/4 cup balsamic vingar
1 tbsp fennel seed
salt and pepper to taste
pan spray
1 tbsp olive oil

procedure
1.) take olive oil, garlic, zucchini and summer squash sweat in sauce pan.
2.) add brown rice + 1/2 cup water or chicken stock, steam till complete, set aside
3.) season salmon w/ salt, pepper and a light dusting of fennel seed.
4.) Take balsamic vingar in sauce pan to simmer then bring heat very low, reduce till its coats back of a spoon, set aside.
5.) spray your grill with buttery pan spray this will prevent salmon from sticking due to its flaky nature.
6.) mark you salmon on your grill by rotating 10 o'clock 2 o'clock then flip this should give you perfect diamonds.
7.) place steamed rice in center of plate top w/ salmon, drizzle with balsamic reduction.