Middle-Eastern grilled salmon with rice salad

Recipes / Fish

Pomegranate seeds add freshness and a hint of sweetness to the rice in this vibrant Middle Eastern salmon salad.

Recipe «Middle-Eastern grilled salmon with rice salad» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 200g brown rice, 230g frozen baby peas, 1 tsp cumin seeds, 1/2 tsp fennel seeds, 1 tsp ground coriander , 1/4 tsp dried chilli flakes, 1 garlic clove, crushed, 1 lemon, rind finely grated , 70g Greek yoghurt, 600g fresh salmon fillets, 1 tbsp white balsamic vinegar, 1 red onion, thinly sliced, 1 cup firmly packed fresh coriander, 1 cup firmly packed fresh mint leaves, 1/2 pomegranate, seeds removed, 2 tbsp toasted pine nuts.

Ingredients:

  • 200g brown rice 
  • 230g frozen baby peas 
  • 1 tsp cumin seeds 
  • 1/2 tsp fennel seeds 
  • 1 tsp ground coriander 
  • 1/4 tsp dried chilli flakes 
  • 1 garlic clove, crushed 
  • 1 lemon, rind finely grated 
  • 70g Greek yoghurt 
  • 600g fresh salmon fillets 
  • 1 tbsp white balsamic vinegar 
  • 1 red onion, thinly sliced 
  • 1 cup firmly packed fresh coriander 
  • 1 cup firmly packed fresh mint leaves 
  • 1/2 pomegranate, seeds removed 
  • 2 tbsp toasted pine nuts 
  • Lemon wedges, to serve 

Instructions

  1. 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.
  2. 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.
  3. Juice half the lemon. Combine juice, vinegar and onion in a bowl. Season well. Set aside to macerate.
  4. 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.
  5. 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.