Barbecued wild Alaska salmon with wild rice salad

Serves 4



150g wild rice, washed

50g puy lentils, washed

1/2 courgette, cut into 1cm cubes

1/2 red pepper, cut into 1cm cubes

1/2 aubergine, cut into 1cm cubes

3tbsp olive oil

Handful of parsley, roughly chopped

Small handful of tarragon, roughly chopped

Freshly ground salt and black pepper

Zest and juice of 1 lemon

2 garlic cloves, crushed

1tbsp white wine vinegar

4 150g wild Alaska salmon fillets



  • Step 1

    Preheat the oven to 200 degrees centigrade.

  • Step 2

    Place the rice and lentils in a saucepan with approx 500ml salted water. Cover and bring to the boil. Turn down the heat and simmer for 20-25 minutes until the rice is al dente. Drain well and leave to cool.

  • Step 3

    Meanwhile, place the courgette, pepper and aubergine on a baking tray, season and drizzle with olive oil. Roast in the oven for 25-30 minutes. Leave to cool then combine with the rice. Refrigerate until needed.

  • Step 4

    Combine the olive oil, lemon zest and juice, garlic and white wine vinegar to make the dressing, and season to taste.

  • Step 5

    Brush the salmon lightly with olive oil and roll in the chopped tarragon. Season well.

  • Step 6

    Barbecue over medium hot coals, skin side down first, for three minutes each side.

  • Step 7

    Remove rice from the fridge, stir in parsley and pour the dressing over. Serve the salmon with the rice and fresh greens of your choice.