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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 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
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
 

  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.