Serves: 4
Ready in: 40 minutes
Ingredients
1/2 cup plain yoghurt (I use @YoPRO)
2 tbs fresh lemon juice
1 tbsp tahini
1/2 garlic clove crushed (or 1 tsp infused garlic oil)
Extra virgin olive oil
1 tbsp ground cumin
4 salmon fillets
1/2 cup parsley leaves
1/2 cup finely diced mint leaves
1 cups brown basmati rice
1/2 tbsp turmeric
1 medium carrot grated
1 cup crushed mixed roasted nuts of choice
Pomegranate (optional topping)
Method
Step 1. Preheat the oven to 220°C. Rinse and drain rice well. Add the rice, 2 cups of water and a small splash of extra virgin olive oil in a medium pot and bring to the boil. Once boiling reduce the heat to a low simmer, add turmeric and cook until all the liquid has been absorbed. Add salt to taste . Usually takes 8-10mins
Step 2.
Pat salmon fillets dry with paper towel and place on an oven tray lined with baking paper. Lightly coat with olive oil. Sprinkle with the ground cumin and salt to taste. Bake until salmon is cooked through, about 12 to 15 minutes
Step 2. In a small bowl combine with yoghurt, garlic, lemon juice and tahini in a bowl Add 3 tbs warm water. Stir to combine
Step 3. Once the rice is done transfer to a serving plate, add the grated carrot, crushed mixed nuts parsley (leaving aside a small amount parsley to garnish) and stir well. Top with salmon fillets, remaining parsley, mint and pomegranate (optional). Serve with the lemon tahini yoghurt sauce
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