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.

ceotfk-salmon-red-camargue-rice-2

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.

ceotfk-salmon-red-camargue-rice


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Ingredients

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

Directions

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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