Grilled salmon with rice salad
23 Jun 2015
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
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.
Ingredients
- 2 salmon fillets
- 150g brown rice
- 1 garlic clove, crushed
- 100g 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
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Grill - Lunch - Main - Quick & Easy - Supper
- Cuisines: - Middle Eastern
- Occasions: - Anniversaries - Valentine's Day
- Ingredients: - Oily Fish - Other Vegetables - Rice
- Health and Diet: - Healthy
- Skill Levels: - Easy
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