Grilled Salmon with Lemon, Fruit and Wild Rice

Grilled Salmon with Lemon, Fruit and Wild Rice

Here is a wonderful and healthy meal perfect for any summer occasion. Give this a try.

Grilled Salmon with Lemon, Fruit and Wild Rice


1 6 to 8 lb. Whole Wild Salmon, gutted and scaled head removed
2 Lemons, peeled, seeded and chopped
2 Lemons, sliced for grilling
3 cups Wild Rice
¼ cup Raisins
¼ cup dried Cranberries
1 Mango, peeled, stone removed and chopped
1 inch fresh Ginger. minced
¼ cup Pecans, toasted
½ cup fresh Cilantro, chopped
2 tbs. Peanut Oil
Salt and freshly Ground Black Pepper to taste
¼ cup Butter, melted
1 tbs. Soy Sauce

2 Lemons sliced, for garnish
1 handful fresh Parsley, chopped for a garnish


Preheat the grill until the coals are white hot. Add some soaked hardwood so that it smokes.

In a large pot add the rice, raisins, cranberries, mango, ginger, chopped lemon and toasted pecans to 7 cups of boiling water. Cover and allow the rice to absorb all the moisture. Set aside.

Rub the oil liberally over the fish covering the inside as well as the exterior.

In a large aluminum pan that either has holes pre-punched on the bottom of the pan or poke some holes yourself, add some of the lemon slices and place the fish on top of the lemon slices. Stuff the fish with about half of the prepared rice. Cut three slices into the upper part of the fish and add some lemon slices. Close the opening with toothpicks.

Place the fish on the grill using indirect heat as best as you can and smoke until the internal temperature of an instant read thermometer inserted horizontally into the thickest part of the fish without touching bone registers 125°F for medium rare, 135°F for medium, and 145°F for well done. About half way through the grilling brush on some melted butter and soy sauce. This will help it brown and add just a little bit of flavor..

Carefully remove the fish using two large spatulas and place on a platter that has been covered in parsley. Remove the toothpicks. Garnish with lemon slices and carve the salmon steaks at the table. Serve with a fresh salad, the remaining rice, a green vegetable, some fresh fruit and some fresh bread for a complete meal.

About the Author
Chef Ceaser has been a kosher chef for 37 years.