Looking for something truly special to serve to guests or just a romantic dinner at home? Look no further!! Teriyaki Salmon over Grilled Watermelon (with home made teriyaki) served with brown rice seasoned with fresh parsley, scallions, sesame seeds, ginger, salt & pepper, and garlic and unsalted butter. Simple and so perfect together. This dish looks four star and it tastes even better. The pairing of the sweet juicy watermelon warmed on the grill pan with the light and flaky teriyaki salmon is just an event in your mouth!
As you carve up your watermelon to eat or store for future consumption, cut out some watermelon steaks or planks roughly the size and shape of your salmon fillets. We always buy wild caught, skin on salmon fillets to get the best nutrition and value. We used a seedless watermelon for creating our planks, but seeded would work too. Once you have your four planks carved out, set them aside to chill while you whip up your teriyaki sauce.
Preheat your grill pan. The secret to getting great grill marks and successfully grilled food is a hot pan to start. I use an Orgreenic grill pan that requires little or no lubrication. I do still spritz it with just a bit of coconut oil though. My grill pan will accommodate two watermelon planks roughly 7 inches by 4 inches each. Lay your watermelon planks on the hot pan for about 2 minutes on each side. Just enough to warm it through and give you some nice grill marks on each side.
Once each plank is done you can plate it and top it with a pinch or two of Furikake seasoning to await the salmon layer. Furikake is available in most Asian markets and some grocery stores in the ethnic aisle. It is a blend of dried seaweed, fish and sesame seeds that often includes other flavors like brown sugar, sea salt and sometimes chilies. We fell in love with Furikake while visiting the Hawaiian Islands.
Using a basting brush, apply teriyaki to both sides of your fresh salmon fillets. Place them on the hot grill pan. Grill each side for 2-3 minutes depending on the thickness of your cuts, Apply more Teriyaki as you turn them. Once done, layer each fillet on top of a watermelon plank. Garnish with sesame seeds and cracked black pepper and dried ginger. I used a blend of Toasted Sesame Ginger by Victoria Taylor Seasonings that contains toasted sesame, dried ginger, garlic, and a hint of red pepper.
The seasoned brown rice is something I prepare before starting the main entree, as it requires about 40-45 minutes in the oven. I put 2 cups of brown rice into 3 cups of boiling water in a lidded casserole dish along with a measure of sea salt and a few tablespoons of butter. Bake in a 350º oven. When it is done stir in fresh diced scallions, sesame seeds, dried ginger, roasted garlic powder and salt and pepper as needed. Use a one cup measuring cup as a mold to plate the rice as shown in these pictures or just serve it onto each plate with a spoon.
- 4 Watermelon “Planks”
- Furikake Seasoning
- Teriyaki Sauce
- 4 6oz Wild Caught Salmon Fillets
- Toasted Sesame Ginger topping or Sesame seeds, Cracked Black Pepper & Dried Ginger
- Coconut Oil
- Heat grill pan and pan sear the four watermelon planks for roughly 2 minutes each side. Just enough to heat them through and make grill marks on each side.
- Set grilled watermelon aside and re-use the same hot grill pan to cook your salmon.
- Baste each fillet with teriyaki sauce on both sides and pan sear for 3-4 minutes per side
- Stack each fillet on a watermelon plan, add a litte exra teriyaki to the top of each stack and garnish with sesame mix.
- Serve with seasoned rice.