Grilled Salmon & Mushroom Wild Rice

In a medium sized skillet set over high heat, add one tablespoon of olive oil and the garlic. Stir for a minute and add the mushrooms. Cook the mushrooms over a medium heat for about 5-8 minutes or until they are a light golden colour. Next, add the extra tablespoon of olive oil and the rice. With a wooden spoon, stir the rice around coating it completely in the oil. Fry it like this for about a minute. Add all your stock at once and stir. Reduce heat to low and cover. It will take about 20 minutes for the rice to cook completely. Remove from heat and keep covered.

With your barbecue set to a high heat, add the salmon and cover your barbecue. Cook it on a high heat for about 5 minutes. Now reduce your barbecue heat to low and continue cooking for about 15 more minutes. It may be a little less, so check it after about 10 minutes. The salmon should flake apart easily and still have juices running out of it. Remove from barbecue when cooked.

To serve, spoon a generous amount of wild rice on each plate and cut the salmon into four slices. Top each plate of rice with a slice of salmon. You can now top with fresh parsley and lemon juice if you like.