Salmon biryani

Use short-cut cook-in-the-bag salmon to create delicious dinners with ease.

Recipe «Salmon biryani» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 x 250g Coles salmon fillets in oven ready bag with Moroccan marinade, 2 tsp olive oil, 1 red capsicum, diced, 1 cup basmati rice, 300g green beans, halved , 1/3 cup natural sliced almonds, toasted, 1/3 cup currants, 2 tbsp continental parsley, shredded , 2 tbsp fresh mint, shredded, Thick natural yoghurt, to serve.

Ingredients:

• 2 x 250g Coles salmon fillets in oven ready bag with Moroccan marinade 
• 2 tsp olive oil 
• 1 red capsicum, diced 
• 1 cup basmati rice 
• 300g green beans, halved 
• 1/3 cup natural sliced almonds, toasted 
• 1/3 cup currants 
• 2 tbsp continental parsley, shredded 
• 2 tbsp fresh mint, shredded 
• Thick natural yoghurt, to serve 

Instructions

1. Preheat oven to 180C. Place the salmon bags on a large cold baking tray. Place in the centre of the oven. Bake for 15 minutes. Carefully open the fish bags up completely. Coarsely flake the salmon in the bags on the tray.
2. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the capsicum and cook for 1 minute. Add the rice and stir to coat in the oil. Add 1 ½ cups water. Bring to the boil. Cover and reduce heat to low. Cook for 4 minutes. Add the beans. Cover and cook for a further 8 minutes.
3. Transfer the rice mixture to a large bowl. Add the salmon and marinade, almonds, currants, parsley and mint. Season with salt and pepper. Divide between serving bowls and serve with the yoghurt.