Instructions

1. Cook the rice according to package instructions.
2. Mix the yogurt, garlic and spices. Season with salt and pepper. Rub half of this mixture into the salmon. Set aside the rest.
3. Preheat the grill, BBQ or griddle pan.
4. 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.
5. Toss the rice with the cucumber, onion, red pepper, pomegranate seeds and mint.
6. Serve the fish on top of the rice salad with the remaining spiced yogurt.
7. Garnish it with some mint leaves and squeeze some lemon juice over it.