Restaurants›BCN Taste & Tradition›Grilled Salmon With Arugula And Lemon, Served With A Creamy Bleu Cheese Wild Rice Recipe

Grilled Salmon With Arugula And Lemon, Served With A Creamy Bleu Cheese Wild Rice Recipe

Inspired by BCN Taste & Tradition
Time1h 10m
Serves4

Salmón a la brasa, rúcula, limón y arroz salvaje de cabrales

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.

For the Grilled Salmon

For the Creamy Bleu Cheese Wild Rice

Method

Grilling the Salmon

1

Prepare the Marinade

In a small bowl, mix together olive oil, lemon juice, garlic powder, salt, and black pepper. Brush the salmon fillets with the marinade.

2

Preheat the Grill

Preheat your grill to medium heat.

3

Grill the Salmon

Place the salmon fillets on the grill. Grill for about 5-6 minutes on each side or until the salmon is cooked through and flakes easily with a fork.

Preparing the Creamy Bleu Cheese Wild Rice

4

Cook the Wild Rice

In a pot, bring water or broth to a boil. Add wild rice, cover, and reduce heat. Simmer for 45-50 minutes until the rice is tender.

5

Make the Sauce

In a saucepan, melt butter over medium heat. Add heavy cream and bleu cheese, stirring until the cheese has melted and the mixture is creamy. Season with salt and black pepper.

6

Combine Rice and Sauce

Once the wild rice is cooked, drain any excess liquid and mix in the creamy bleu cheese sauce.

Serving

7

Plate the Dish

Serve the grilled salmon on a plate with a generous handful of arugula on the side. Spoon the creamy bleu cheese wild rice next to the salmon and enjoy!