Name: Salmon with yoghurt tahini and walnut rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 5.00 gm ground cumin; 2 garlic cloves, crushed; 36.40 gm extra virgin olive oil; 4 Tasmanian Salmon Fillets Skin On; 450g pkt microwave white rice; 30g walnut; 3 radishes, thinly sliced; 40.00 ml coriander, chopped; 60ml lemon juice; 48.00 gm tahini; 70g yoghurt; Coriander leaves, to serve; Lemon wedges, to serve

Salmon with yoghurt tahini and walnut rice

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

30-Minute Yoghurt Tahini Salmon with Walnut Rice: A delicious, quick dinner option for tonight!

Ingredients:

5.00 gm ground cumin
36.40 gm extra virgin olive oil
4 Tasmanian Salmon Fillets Skin On
450g pkt microwave white rice
30g walnut
3 radishes, thinly sliced
40.00 ml coriander, chopped
60ml lemon juice
48.00 gm tahini
70g yoghurt
Coriander leaves, to serve

Instructions:

In a medium bowl, mix together cumin, garlic, and 1 tablespoon of oil. Season with salt and pepper. Add the salmon and coat well. Heat a large frying pan over medium-high heat. Cook the salmon for 3 minutes on each side or until cooked to your liking. Remove from heat.
While the rice is cooking according to the packet instructions, transfer it to a heatproof bowl. Mix in walnuts, radish, chopped coriander, 1 tablespoon of lemon juice, and the rest of the oil. Season with salt and pepper, then toss everything together to combine.
In a medium jug, blend together tahini, yogurt, the rest of the lemon juice, and 2 tbsp of water until smooth. Season to taste.
Spoon rice mixture onto plates. Top with salmon and a spoonful of tahini. Garnish with coriander and serve with lemon wedges.

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