Spiced Salmon with Vegetable Rice
Spiced caramelized salmon served on top of vegetable rice with feta, peppers, tomatoes and lemon. A colourful, cosy-yet-light, weeknight-friendly dinner.
Servings: 4 servings
Ingredients
Rice:
- 1 tbsp olive oil
- 1 red onion peeled and chopped finely
- 2 cloves garlic
- ½ tsp paprika
- ½ tsp turmeric
- ½ tsp coriander
- 4 cardamom pods sew them together so you can easily fish them out later
- 200 g (1 cup) easy cook rice
- 1 chicken or vegetable stock cube
- boiling water – to cook the rice
- 1 green bell pepper chopped finely
- 5 cherry (grape) tomatoes chopped into small pieces
- 100 g (3.5 oz) crumbled feta
- 1 tbsp fresh lemon juice (approx. the juice of half a small lemon)
- ¼ tsp salt
- ¼ tsp black pepper
- 1 small bunch of flat-leaf parsley roughly torn
Salmon:
- 4 salmon fillets (approx 140g/5oz each)
- 1 tbsp olive oil for coating
- 2 tbsp dark brown sugar
- ½ tsp garlic powder
- 1.5 tbsp paprika
- ½ tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil for frying
To Serve:
- ½ medium cucumber sliced into small pieces
- 1 lemon sliced
- 1 tsp sesame seeds
Instructions
- 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, 1/2 tsp paprika, 1/2 tsp turmeric, 1/2 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 tbsp of oil with the sugar, garlic powder, paprika, salt and pepper. Press onto the flesh side of the salmon fillets.1 tbsp olive oil, 2 tbsp dark brown sugar, 1/2 tsp garlic powder, 1.5 tbsp paprika, ½ tsp salt, 1 tsp black pepper, 4 salmon fillets
- Heat the remaining 1 tbsp. oil in a frying pan over a medium heat. Place the salmon in the pan, spice-side-down. Cook for 2-3 minutes, until the coating darkens and caramelizes (watch is closely, so it doesn't burn) then turn over and continue to cook for another 5-6 minutes until salmon is cooked through. Turn off the heat.1 tbsp olive oil
- 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 (grape) tomatoes, 100 g (3.5 oz) crumbled feta, 1 tbsp fresh lemon juice , 1/4 tsp salt, 1 small bunch of flat-leaf parsley, 1/4 tsp black pepper
- Dish the rice onto 4 plates and top with a salmon fillet. I like to serve with some chopped cucumber, lemon slices and a sprinkling of sesame seeds.1/2 medium cucumber, 1 lemon, 1 tsp sesame seeds
Notes
Nutritional Information is per serving.
Nutrition
Calories: 625kcal | Carbohydrates: 60g | Protein: 38g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 100mg | Sodium: 1036mg | Fiber: 5g | Sugar: 10g
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