Start with the rice. Heat the oil in a medium-sized saucepan and add the onion. Cook for 3-4 minutes on a medium heat until the onions starts to soften.
1 tbsp olive oil, 1 red onion
Add in the garlic, paprika, turmeric, coriander, and cardamom pods. Give it a stir and allow it to cook for a minute.
2 cloves garlic, ½ tsp paprika, ½ tsp turmeric, ½ tsp coriander, 4 cardamom pods
Add in the rice and a crumbled stock cube. Stir until the stock cube is incorporated and then pour boiling water from the kettle over until the rice is covered by about 1cm of water. Stir once more and then leave to simmer gently for 15-18 minutes until the rice is tender. You may need to add a little more water if the pan starts to boil dry (but you shouldn't need to drain off any water at the end).
200 g (1 cup) easy cook rice, 1 chicken or vegetable stock cube, boiling water – to cook the rice
Whilst the rice is cooking, start on the salmon. Mix 1 and ½ tbsp of the oil with the sugar, garlic powder, paprika, salt and pepper. Press onto the flesh side of the salmon fillets.
2 tbsp olive oil, 2 tbsp dark brown sugar, ½ tsp garlic powder, 1 ½ tbsp paprika, ½ tsp salt, 1 tsp black pepper, 4 salmon fillets
Heat the remaining ½ tbsp. oil in a frying pan and place the salmon in the pan, skin-side-down. Cook for 3-4 minutes on a medium heat, then place under a grill (broiler) and continue to cook for another 4-5 minutes until the spicy coating is dark and caramelized and the salmon is cooked through. Remove from the grill.
Once the rice is cooked, remove the cardamom pods and discard. Stir in the green pepper, cherry tomatoes, feta, lemon juice, salt & pepper, and the parsley.
1 green bell pepper, 5 cherry/small tomatoes, 150 g (1 cup + 2 tbsp) crumbled feta, Juice of half a lemon, 1 pinch of salt and pepper, 1 small bunch of flat-leaf parsley
Dish the rice onto 4 plates and top with a salmon fillet. You can also serve with Peach & Pineapple Salsa.