Red lentils add great flavour and texture to this pilaf, along with bonus fibre and protein.
- Preheat the oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Combine the yoghurt and paste in a glass or ceramic bowl. Add the salmon. Turn to coat. Set aside to develop the flavours.
- Heat the ghee in a saucepan over medium-low heat. Stir in the cumin and cloves for 1 minutes. Add the onion and cook, stirring, for 2 minutes or until soft. Stir in garlic, ginger and bay leaf for 1 minutes or until aromatic. Add rice and lentils. Stir in stock. Bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes. Stand, covered, for 5 minutes, then fluff with a fork.
- Meanwhile, heat a chargrill on medium-high. Cook the salmon on a piece of baking paper, turning, for 2 minutes or until charred. Transfer to prepared tray. Bake for 3-4 minutes for medium or until cooked to your liking.
- Juice half the lemon. Cut remaining lemon into wedges. Combine the juice, cucumber, onion and coriander in a bowl. Season. Toss to combine.
- Divide pilaf among plates. Top with the salmon and onion mixture. Serve with lemon and yoghurt, if using.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set