A delicious, nutritious summer barbeque dish
Summer is all about barbeques and al fresco dining. Try barbequing succulent fillets of wild Alaska salmon with lemon and tarragon and serving them with a deliciously healthy roasted courgette, pepper, aubergine and lentil wild rice salad, dressed in a zingy garlic vinaigrette.
Wild Alaska salmon is lightly coated in salt, pepper and tarragon, and barbequed over hot coals. The salmon fillets are served with a healthy courgette, aubergine, lentil and garlic wild rice salad.
Alaska salmon are wild and sustainable. They swim freely in the icy waters of the North Pacific Ocean, feeding on natural marine life. It is this natural diet of crustaceans and other marine life that give wild Alaska salmon its distinctive colour and flavour. Wild Alaska salmon is low in fat and a natural source of protein, vitamins, calcium and Omega 3 oils which may help to maintain a healthy heart as part of a balanced diet.
For delicious, natural and environmentally sustainable salmon look for smoked, chilled, frozen and canned wild Alaska salmon, which are all widely available. Alaska’s long-term dedication to sustainability has ensured continuous, wild and healthy harvests, and guaranteed that stocks of superior seafood are preserved for future generations. Thanks to years of careful management by the Alaska Department of Fish and Game (ADFG) and the escapement programmes implemented during short harvest periods, wild salmon stocks in Alaska have been preserved.
Barbequed wild Alaska salmon with a roasted vegetable, lentil and garlic wild rice salad
Serves 4
Rice:
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
Dressing:
3 tbsp olive oil
zest and juice of 1 lemon
2 garlic cloves, crushed
1 tbsp white wine vinegar
Salmon:
4 x 150g wild Alaska salmon fillets
2 tbsp olive oil
small handful fresh tarragon, roughly chopped
crushed salt and cracked black pepper
Method:
Preheat the oven to 200C.
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.
Barbeque the salmon over medium-hot coals, skin side down first, for 3 minutes each side.
Remove the rice from the fridge, stir in the chopped coriander 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 barbeque, this recipe uses a simple marinade to showcase the flavour of the fish, but if you like you can also add a little lemon juice and zest to the mix, or play around with fresh green herbs.
