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Middle-Eastern grilled salmon with rice salad
Middle-Eastern grilled salmon with rice salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
"Middle Eastern salmon salad with vibrant rice topped with fresh pomegranate seeds for a burst of sweetness."
Ingredients:
  • 200g (1 cup) brown rice
  • 230g (1 1/2 cups) frozen baby peas
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/4 tsp dried chilli flakes
  • 1 lemon, rind finely grated
  • 70g (1/4 cup) Greek yoghurt
  • 600g fresh salmon fillets
  • 20.00 ml white balsamic vinegar
  • 1 red onion, thinly sliced
  • 250.00 ml firmly packed fresh coriander
  • 250.00 ml firmly packed fresh mint leaves
  • 1/2 pomegranate, seeds removed
  • Lemon wedges, to serve
Instructions:
  • Bring water to a vigorous boil, then add rice and cook, stirring occasionally, for 23 minutes until tender. Introduce peas and cook for an additional 2 minutes until vibrant green. Drain and rinse with cold water, then transfer to a tray lined with a clean tea towel to drain.
  • Crush cumin and fennel seeds in a mortar and pestle until finely ground. Mix with ground coriander, chili, garlic, lemon rind, and yogurt in a glass or ceramic bowl. Add salmon and coat well. Let it marinate for 10 minutes.
  • Squeeze the juice from half of the lemon into a bowl. Mix the lemon juice, vinegar, and onion together. Season generously and let it sit to marinate.
  • Preheat a chargrill over medium-high heat. Season the salmon. Grill on a piece of parchment paper, flipping occasionally, for 6-8 minutes for medium doneness or until cooked to your preference. Transfer to a plate, rest for 2 minutes, then flake the salmon.
  • Roughly chop half of the herbs. Mix together the rice mixture, onion mixture, chopped herbs, and pomegranate in a bowl. Serve on plates and place the salmon on top. Garnish with pine nuts and the rest of the herbs. Serve with lemon wedges.

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