Alaska King Salmon Recipe
This rich and buttery wild caught Alaska King Salmon is grilled to perfection on a bed of brown and red rice, kale, red quinoa, black barley, roasted seasonal vegetables, and lemon cream sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Grains
In separate pots, cook the brown rice, red rice, red quinoa, and black barley according to package instructions. Once cooked, fluff with a fork and set aside.
- 2
Roast the Vegetables
Preheat the oven to 425°F (220°C). Toss the seasonal vegetables with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes, or until tender and slightly caramelized.
- 3
- 4
Make the Lemon Cream Sauce
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Stir in the lemon juice and chopped dill, and simmer for an additional 2-3 minutes until slightly thickened. Season with salt and pepper to taste.
- 5
Assemble the Dish
On each plate, create a bed of the mixed cooked grains (brown rice, red rice, red quinoa, black barley) topped with grilled salmon. Add a generous portion of roasted vegetables on the side and drizzle with the lemon cream sauce.
