ROYGBIV on a plate, a Family Date Night Menu

They say a healthy meal should represent the colors of the rainbow. And, although my family’s colorful eating habits generally look like this:

I got really excited, in a totally dorky way, when I sat my family down for this meal:

ROY-G-BIV at it’s best! Added bonus – everyone enjoyed it!

Here’s the menu: Plank-Grilled Salmon, Roasted Broccoli and Beet Risotto.
Confession – the Beet Risotto (although totally delicious) was a LOT of work. Feel free to substitute a whole grain wild rice blend (like Uncle Ben’s) instead. You’ll lose the “BIV” part of the meal, but save about 45 minutes of hands-on time.

Plank-Grilled Salmon, adapted from Real Simple
Ingredients:
– 1 cedar plank
– 1 lemon, very thinly sliced
– 1 tablespoon olive oil
– 1 1/2 to 2 pound piece salmon fillet (skin on)
kosher salt and black pepper

Directions:
Soak the cedar plank in water for at least 30 minutes.

Heat grill to medium. In a medium bowl, toss lemon with the oil. Place the salmon on the plank, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, and top with the sliced lemon mixture.

Place the plank on grill, cover, and cook until the fish is cooked through, 15 to 20 minutes.

Roasted Broccoli:
Pre-heat oven to 450 degrees. Break down two heads of broccoli into florets. Add to rimmed metal baking pan. Toss with one tablespoon of olive oil, salt and pepper. Roast for 12-15 minutes (or until cooked through and florets begin to crisp), stirring half way through.

Here’s the recipe for the Beet Risotto. Make sure to protect your hands, cutting boards, and countertops from staining during the peeling and shredding process. To simplify the shredding, use the “coarse shred” disc on your food processor.

Happy Cooking!