Salmon is full of protein, vitamins, calcium and Omega 3 oils

Salmon is full of protein, vitamins, calcium and Omega 3 oils so it the perfect way to make up for all the chocolate that you have consumed over the Easter weekend.

Serves: 4

Rice Salad
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
2 tbsp olive oil
small handful fresh tarragon, roughly chopped
crushed salt and cracked black pepper
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

• 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 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

© Alaska Seafood Marketing Institute, Photography and Reportage: Steve Lee, Recipe: Caroline Fancourt, Food Styling: Jocelyn Barker