Name: Grilled salmon with rice salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 salmon fillets; 150 g brown rice; 1 garlic clove (crushed); 100 g Greek yogurt; ¼ tsp ground cumin; ¼ tsp ground cinnamon; ¼ tsp chilli flakes; ½ cup diced cucumber; ½ red onion (diced); ½ cup diced red pepper; 3 Tbsp chopped mint leaves

Grilled salmon with rice salad

This Middle-eastern inspired grilled salmon with rice salad is a perfect meal for a midweek supper. It’s quick & easy to make and even quicker if you have leftover rice to use up.

Print Recipe

Prep Time 5

Cook Time 25

Resting Time 4

Total Time 30

Servings: 2 people

Cuisine: Middle Eastern

Calories: 1234

Ingredients Method

Ingredients

2 salmon fillets
150 g brown rice
1 garlic clove crushed
100 g Greek yogurt
¼ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp chilli flakes
½ cup diced cucumber
½ red onion diced
½ cup diced red pepper
3 Tbsp chopped mint leaves

Method

Cook the rice according to package instructions.
Mix the yogurt, garlic and spices. Season with salt and pepper. Rub half of this mixture into the salmon. Set aside the rest.
Preheat the grill, BBQ or griddle pan.
Place the salmon, skin-side down, on a tray and grill for 7-8 minutes until cooked through (no need to turn over). Alternatively cook on the BBQ or a griddle pan on each side for 4-5 minutes.
Toss the rice with the cucumber, onion, red pepper, pomegranate seeds and mint.
Serve the fish on top of the rice salad with the remaining spiced yogurt.
Garnish it with some mint leaves and squeeze some lemon juice over it.

Grilled salmon with rice salad

Ingredients

Method

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