Ingredients
- 150g wild rice, washed
- 50g le Puy lentils, washed
- 1/2 courgette, cut into 1cm cubes
- 1/2 of 1 red pepper, cut into 1cm cubes
- 1/2 aubergine, cut into 1cm cubes
- 2 tbsp olive oil
- 1 handful parsley, roughly chopped
- 1 tbsp white wine vinegar
- 2 garlic cloves, crushed
- Zest and juice of 1 lemon
- 4 (150g) wild Alaska salmon fillets
- 3 tbsp olive oil
- Small handful fresh tarragon, roughly chopped
- Crushed salt and cracked black pepper
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