Favorite part of summer, grilling fresh fish!

So as I was walking through Whole Foods the other day, I saw that the first batch of fresh wild salmon was now in stock.  Despite Shells' disdain for salmon, I couldn't resist so I picked up a piece for myself and a piece of Chilean sea bass for her.

I served the fish over mushroom rice and sauteed kale.  For the rice I sauteed thinly sliced button crimini mushrooms and then added them to a pot with rice and some chicken stock.  I simmered the rice on low heat, stirring every couple of minutes and adding more stock as needed, until the rice was nice and fluffy.  Once done, I covered and set aside until I was ready for it.