Pomegranate seeds add freshness and a hint of sweetness to the rice in this vibrant Middle Eastern salmon salad.
- Bring a saucepan of water to the boil over high heat. Add rice and cook, stirring, for 23 minutes or until just tender. Add peas. Cook for 2 minutes or until bright green. Drain. Refresh under cold running water. Transfer to a tray lined with a clean tea towel to drain.
- Meanwhile, use a mortar and pestle to crush cumin and fennel seeds until finely ground. Combine cumin, fennel, ground coriander, chilli, garlic, lemon rind and yoghurt in a glass or ceramic bowl. Add salmon. Turn to coat. Set aside to marinate for 10 minutes.
- Juice half the lemon. Combine juice, vinegar and onion in a bowl. Season well. Set aside to macerate.
- Heat a chargrill on medium-high. Season salmon. Cook on a piece of baking paper, turning, for 6-8 minutes for medium or until cooked to your liking. Transfer to a plate. Rest for 2 minutes. Flake salmon.
- Coarsely chop half the herbs. Combine rice mixture, onion mixture, chopped herbs and pomegranate in a bowl. Divide among plates. Top with salmon. Sprinkle with pine nuts and remaining herbs. Serve with lemon wedges.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set