| | Middle-Eastern grilled salmon with rice salad
Middle-Eastern grilled salmon with rice salad
Middle-Eastern grilled salmon with rice salad 4.3-5 9
  • Calories: 2532 kj
  • Fat: 23g
  • Carbohydrates: 10g

How to Make:

  1. Bring a saucepan of water to the boil over high heat. Add rice and cook, stirring, for 23 minutes or until just tender. Add peas. Cook for 2 minutes or until bright green. Drain. Refresh under cold running water. Transfer to a tray lined with a clean tea towel to drain.
  2. Meanwhile, use a mortar and pestle to crush cumin and fennel seeds until finely ground. Combine cumin, fennel, ground coriander, chilli, garlic, lemon rind and yoghurt in a glass or ceramic bowl. Add salmon. Turn to coat. Set aside to marinate for 10 minutes.
  3. Juice half the lemon. Combine juice, vinegar and onion in a bowl. Season well. Set aside to macerate.
  4. Heat a chargrill on medium-high. Season salmon. Cook on a piece of baking paper, turning, for 6-8 minutes for medium or until cooked to your liking. Transfer to a plate. Rest for 2 minutes. Flake salmon.
  5. Coarsely chop half the herbs. Combine rice mixture, onion mixture, chopped herbs and pomegranate in a bowl. Divide among plates. Top with salmon. Sprinkle with pine nuts and remaining herbs. Serve with lemon wedges.
Time for preparing:
20 min.
Servings:
4

Ingredients:

  • 200g (1 cup) brown rice
  • 230g (1 1/2 cups) frozen baby peas
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon ground coriander
  • 1/4 teaspoon dried chilli flakes
  • 1 garlic clove, crushed
  • 1 lemon, rind finely grated
  • 70g (1/4 cup) Greek yoghurt
  • 600g fresh salmon fillets
  • 1 tablespoon white balsamic vinegar
  • 1 red onion, thinly sliced
  • 1 cup firmly packed fresh coriander
  • 1 cup firmly packed fresh mint leaves
  • 1/2 pomegranate, seeds removed
  • 2 tablespoons toasted pine nuts
  • Lemon wedges, to serve
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