It has been so hot here these past 5 days and there doesn't seem to be much relief. Last night I just had to have a cooked meal after a day of desperately trying to stay cool. Being very unsuccessful, I might add. So, when dinner time rolled around I thought something on the barbecue would be nice. So, we grilled some salmon and made a mushroom wild rice to go with it. It hit the spot!
Grilled Salmon with Mushroom Wild Rice
For the Salmon:
1lb/450 grams fillet of salmon with skin
2 Garlic cloves, crushed
Juice of one lemon
1 Tablespoon of olive oil
Salt and pepper
Small bunch of fresh cilantro, finely chopped
For the Rice:
1 Cup/165 grams of wild rice
1 1/2 Cups/90 grams of whole fresh mushrooms, cleaned and sliced
2 Tablespoons of olive oil, divided
2 1/2 Cups/600 ml of vegetable stock
1 Garlic clove, crushed
First, prepare the salmon. Lay out a large sheet of aluminium foil and place the salmon on top of it. Drizzle over the tablespoon of olive oil & lemon juice. Sprinkle over the garlic, salt, pepper and fresh cilantro. Now, loosely cover the salmon with the foil. Make sure you seal it completely in a tent like wrapper. Set it aside.
In a medium sized skillet set over high heat, add one tablespoon of olive oil and the garlic. Stir for a minute and add the mushrooms. Cook the mushrooms over a medium heat for about 5-8 minutes or until they are a light golden colour. Next, add the extra tablespoon of olive oil and the rice. With a wooden spoon, stir the rice around coating it completely in the oil. Fry it like this for about a minute. Add all your stock at once and stir. Reduce heat to low and cover. It will take about 20 minutes for the rice to cook completely. Remove from heat and keep covered.
With your barbecue set to a high heat, add the salmon and cover your barbecue. Cook it on a high heat for about 5 minutes. Now reduce your barbecue heat to low and continue cooking for about 15 more minutes. It may be a little less, so check it after about 10 minutes. The salmon should flake apart easily and still have juices running out of it. Remove from barbecue when cooked.
To serve, spoon a generous amount of wild rice on each plate and cut the salmon into four slices. Top each plate of rice with a slice of salmon. You can now top with fresh parsley and lemon juice if you like.
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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