adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

BBQ salmon with saffron rice salad recipe
BBQ salmon with saffron rice salad recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Grill succulent BBQ salmon fillets with saffron rice, creamy yoghurt dressing, and zesty lime wedges for a festive feast.
Ingredients:
  • 1.25 gm ground cumin
  • 1/2 tsp ground coriander
  • 280g yoghurt
  • 1 garlic clove, crushed
  • 42.00 gm lemon juice
  • 48.00 gm tahini
  • 8 skinless Salmon Portions
  • 9.20 gm olive oil
  • 1 tsp cumin seeds, crushed
  • 125.00 ml coriander leaves
  • 125.00 ml mint leaves
  • 400g basmati rice
  • 1 tsp saffron threads
  • 1 carrot, peeled, cut into matchsticks
  • 25g walnut
  • 35g pistachio
  • 20g almond
  • 1 orange, zested, juiced
Instructions:
  • Prepare the rice salad by combining the rice and saffron in a large saucepan. Pour in 3 cups (750ml) cold water and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 12 minutes until the rice is tender and liquid is absorbed. Let it rest covered for 10 minutes before using.
  • Toast ground cumin and coriander in a frying pan over medium heat until aromatic, about 1 minute. Mix with yogurt, garlic, lemon juice, and tahini in a bowl. Season with salt and pepper, then add 2 tablespoons of hot water. Stir to combine.
  • Preheat a barbecue grill or chargrill over medium-high heat. Coat salmon with oil, sprinkle with cumin seeds, and season generously. Grill for 3 minutes on each side for medium doneness, or to your preferred level of doneness. Place on a platter, cover with foil, and let it rest for 5 minutes before serving.
  • In a large bowl, combine the rice with carrot, walnuts, pistachios, almonds, orange juice, and orange zest. Spoon the mixture onto a serving platter, top with salmon, coriander, and mint, and serve with the yogurt mixture.

Similar Recipes