Barbecued wild Alaska salmon with a courgette, aubergine, lentil and garlic wild rice salad:
This delicious recipe serves 4.
150g wild rice, washed
50g le Puy lentils, washed
½ courgette, cut into 1cm cubes
½ of 1 red pepper, cut into 1cm cubes
½ aubergine, cut into 1cm cubes
2 tbsp olive oil
1 handful parsley, roughly chopped
3 tbsp olive oil
zest and juice of 1 lemon
2 garlic cloves, crushed
1 tbsp white wine vinegar
4 x 150g wild Alaska salmon fillets
2 tbsp olive oil
small handful fresh tarragon, roughly chopped
crushed salt and cracked black pepper
- Preheat the oven to 200oC.
- Place the rice and lentils in a saucepan with double the amount of salted, boiling water (approximately 500ml), cover and bring to the boil. Turn down the heat to simmering point and simmer for 20-25 minutes until the rice is al dente. Drain the rice well and allow to cool.
- Meanwhile, place the courgette, red pepper and aubergine on a baking tray, season well and drizzle with olive oil. Cook in the oven for 25-30 minutes to roast.
- Leave to cool and then combine with the rice. Refrigerate until needed.
- Combine all the ingredients to make the dressing and season to taste.
- Meanwhile, prepare the salmon by brushing lightly in olive oil , roll in chopped tarragon and season both sides of the fish well with salt and pepper.
- Barbecue the salmon over medium-hot coals, skin side down first, for 3 minutes a side.
- Remove the rice from the fridge, stir in the chopped parsley and then pour over the dressing. Stir well to combine
- Serve the salmon with plenty of wild rice salad and fresh greens of your choice.
Cook’s Tip: Wild Alaska salmon is delicious on the barbecue, this recipe uses a simple marinade to showcase the flavour of the fish, but if you are feeling adventurous, you can also add a little lemon juice and zest to the mix, or play around with fresh green herbs!