2 Salmon fillet portions, about 1 inch thick, skin on
1tbsp olive oil
1/2 cup wild rice, cooked to package specifications
salt & pepper to taste
Rub flesh side of salmon with olive oil. Season with salt and pepper.
Preheat an outdoor grill to high heat, about 500 degrees Fahrenheit. Place the salmon skin side up over direct heat on the grill.
Close the lid and let cook 3 to 4 minutes until grill marks form. Use tongs or a spatula to gently flip the salmon skin side down. Reduce the heat to medium. The salmon should release easily from the grill grates.
Continue cooking with the lid closed for another few minutes until salmon is cooked through and easily flakes with a fork. Salmon needs to be cooked to an internal temperature of 145 degrees F.