Gin Infused Salmon with Red and Wild Rice Salad

Gin Infused Salmon with Red and Wild Rice Salad

Flavoursome and Light Salmon and Salad for a picnic or light lunch.


Having some salmon fillets in the fridge and wanting to add a little more oomph to the flavour I came up with this marinade and then lightly pan fried them and let them cool in order to have them with a salad of red camargue and wild rice watercress and vegetables. A dressing of lemon juice and  olive oil completed the dish.


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Salmon Fillets
  • 2 large Salmon Fillets
  • 4 tbsp Gin
  • 6 Juniper Berries
  • 1/2 tsp Dried Dill Weed  or 3 Fronds Fresh Dill
  • 1 tbsp Fennel Seeds
  • 1/2 tsp Sea Salt
  • Oil for frying
Red and Wild Rice Salad
  • 150 g/5.5 oz Red Camargue and Wild Rice Mix(Could use Brown Basmati and Wild Rice Mix)
  • Salt to season
  • 1/2 Bunch of Watercress( washed and Chopped roughly)
  • 1/2 Cucumber Diced
  • 1/2 Red and 1/2 Yellow peppers diced
  • 5 Spring Onion Onions sliced
  • 2 tbsp Lemon Juice
  • 3 tbsp Olive oil
  • 1 tbsp chopped fresh Parsley


Gin Infused Salmon Fillets
  1. Start by prepping the Salmon. Grind the Juniper Berries, Dill Weed if Dried(if fresh just chop) Fennel Seeds and Salt in a Mortar and Pestle until coarsely ground.
  2. Put the Salmon fillets in a container cover with the mixture and pour over the gin, ensuring it is well immersed.
  3. Cover and refrigerate for at least 3 hours turning once or twice.
  4. Heat a little oil in a frying pan at medium heat and fry the fillets after removing from the marinade turning a couple of times for about 10-15 minutes until cooked through.
  5. Allow to cool and then refrigerate.
Red And Wild Rice Salad
  1. Cook the Rice in salted boiling water for around 30-35 minutes
  2. Rinse well drain and allow to cool
  3. Combine Rice with the other salad ingredients and dressing and serve along with the salmon

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