Grilled Salmon with Butternut Squash Noodles and Black Lentils

Already a few times we have discussed the different options when buying salmon, concluding that Wild Salmon is always preferable whenever available and budget permitting.

If that is not the case, the best next thing is a sustainably farmed salmon, like the salmon from the Faroe Islands or the one from Maine or New Zealand, as indicated in Chinook salmon farmed in New Zealand or Atlantic salmon farmed in Maine or the Faroe Islands – these sources are Good Alternatives.

Salmon is a recent addition to the Mediterranean diet: it is of course not a species that can be found or farmed in the Mediterranean; the price of wild salmon was prohibitive until a couple of decades ago. But now, in our globalized world, it is very easy to find fresh or frozen salmon almost everywhere.

Salmon is an extremely easy fish to handle, very forgiving, always flavorful, ready in a whim. And always rich in Omega-3 fatty acids, that we never get enough of and are very helpful for a healthy diet. Combined with the wonderful properties of lentils, sweet peppers and butternut squash noodles, it becomes an extremely nutritious dinner, very pleasant to the eye as well.

It would be a great option for a dinner with friends, as every ingredient of this dish can be made in advance.
The combination of colors is a true pleasure for the eyes – and as a rule of thumb eating colorful food guarantees a good and varied contribution to our health of all kinds of vitamins.


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For 4 Servings

1 cup Carnaroli rice
1 medium onion, chopped
2-3 tablespoons of EV Olive Oil
½ glass of white table wine
1 pint chicken stock preprepared (or vegetable stock)
1 cup rinsed blueberries
1 cup roasted chestnuts or more, chopped in big pieces
2 tablespoons butter
2 tablespoons gorgonzola cheese (optional)