- Lentils: Brown or green lentils work well; rinse before use to remove any debris.
- Onion: Finely chopped to add sweetness and texture.
- Garlic: Minced for the salad, enhancing its flavor profile.
- Bell Peppers: Red or yellow, diced into small cubes; adds color and crunch.
- Wild Rice: Look for pre-rinsed wild rice in the grocery store; it cooks faster.
- Spinach Leaves: Fresh or frozen, thawed if using; provides a nice green contrast.
- Dried Cranberries: For natural sweetness and acidity balance.
- Feta Cheese: Crumbled, adds creaminess and tangy flavor.
- Pomegranate Seeds (Arils): Garnish to add color and a burst of sweet-tartness.
- Fresh Parsley or Cilantro: Finely chopped for added freshness.
- Honey: A touch in the marinade for natural sweetness.
- Dijon Mustard: Adds a tangy kick, perfect for the marinade.
- Red Wine Vinegar: For a tangy dressing, if needed.
Use these ingredients and keywords to create SEO-friendly content about your barbecued wild Alaska salmon and courgette aubergine lentil and garlic wild rice salad.
Steps
### Barbecued Wild Alaska Salmon Recipe
#### Step-by-Step Guide to Perfect Barbecue Flavor
**Ingredients:**
- 4 wild Alaska salmon fillets (approx. 6 oz each)
- Salt and pepper, to taste
- Olive oil
- Lemon wedges, for serving
- Fresh herbs (parsley or dill), for garnish
**Preparation:**
1. **Marinate the Salmon:** In a small bowl, mix a bit of olive oil with salt and pepper. Rub this mixture generously over both sides of each salmon fillet. Let them marinate at room temperature for about 30 minutes.
2. **Prepare the Grill:** Preheat your grill to medium-high heat. If using wood chips, soak them in water for 30-60 minutes before adding them to the coals to create smoke.
3. **Grill the Salmon:** Place the salmon fillets on the grill and cook for about 4-5 minutes per side or until they flake easily with a fork. Be careful not to overcook, as this can make the meat dry.
**Courgette Aubergine Lentil and Garlic Wild Rice Salad Recipe**
#### A Flavorful Side Dish Perfect for Your Barbecue
**Ingredients:**
- 1 cup wild rice
- 2 cups water or vegetable broth
- 2 medium courgettes, sliced
- 1 large aubergine, diced
- 1 cup red lentils, rinsed
- 3 cloves garlic, minced
- Olive oil
- Salt and pepper, to taste
- Fresh parsley or mint, chopped
**Preparation:**
1. **Cook the Rice:** Rinse the wild rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rice, reduce heat, cover, and simmer for about 40-50 minutes or until tender.
2. **Prepare Vegetables:** While the rice is cooking, slice the courgettes into thin rounds and dice the aubergine.
3. **Cook Lentils:** In another saucepan, heat some olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add diced aubergine and sliced courgettes, cooking for about 5 minutes or until slightly softened. Stir in the rinsed lentils, cover, and let simmer for another 8-10 minutes.
4. **Combine Ingredients:** Once the rice is cooked, fluff it with a fork and mix it into the vegetable-lentil mixture. Season with salt and pepper to taste.
5. **Serve:** Garnish with chopped fresh parsley or mint and serve alongside your grilled Alaska salmon.
### SEO-Friendly Tips
- Include keywords like "wild Alaska salmon," "barbecue," "grill," "courgette aubergine lentil salad," "garlic wild rice."
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