Name: Salmon biryani
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Cuisine: indian
Ingredients: 2 x 250g salmon fillets in oven ready bag with Moroccan marinade; 9.20 gm olive oil; 1 red capsicum, diced; 200.00 gm basmati rice; 300g green beans, halved; 82.50 ml natural sliced almonds, toasted; 82.50 ml currants; 40.00 ml parsley, shredded; 40.00 ml fresh mint, shredded; Thick natural yoghurt, to serve

Salmon biryani

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Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Create gourmet dinners effortlessly with pre-seasoned salmon pouches.

Ingredients:

82.50 ml currants
2 x 250g salmon fillets in oven ready bag with Moroccan marinade
9.20 gm olive oil
1 red capsicum, diced
200.00 gm basmati rice
300g green beans, halved
82.50 ml natural sliced almonds, toasted
40.00 ml parsley, shredded
40.00 ml fresh mint, shredded
Thick natural yoghurt, to serve

Instructions:

Preheat the oven to 180C. Arrange the salmon bags on a baking tray and bake in the center of the oven for 15 minutes. Gently open the bags and flake the salmon directly on the tray.
Heat oil in a large saucepan over medium-high heat. Sauté capsicum for 1 minute, then add rice and stir to coat. Pour in 1 ½ cups water and bring to a boil. Cover, simmer on low for 4 minutes. Add beans, cover, and cook for another 8 minutes.
Pour the rice mixture into a spacious bowl. Mix in the salmon, marinade, almonds, currants, parsley, and mint. Season with salt and pepper. Spoon the dish into serving bowls and accompany with yogurt.

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