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Cumin-spiced salmon with lentil & spinach pilaf
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1½ tbsp sunflower oil
2 onions, sliced
½ tsp ground cinnamon
½ tsp ground allspice
250g pack microwaveable brown basmati rice
400g can lentils, drained and rinsed
115g pack baby spinach
480g pack 4 Scottish salmon fillets
½ tsp ground cumin
125g pack pomegranate seeds
120g fat free Greek yogurt
1. Warm 1 tbsp oil in a large frying or saucepan over a medium heat. Add the onions and a pinch of salt, cover and fry for 5 minutes, then fry for another 10 minutes uncovered until golden. Stir in the cinnamon and allspice and cook for another 2 minutes, then stir in the rice, lentils and 3 tbsp water. Stir gently until piping hot. Take off the heat and fold through the spinach until wilted.
2. Meanwhile, preheat the grill to high. Arrange the salmon fillets on a foil-lined baking tray and brush the tops with the remaining ½ tbsp oil. Sprinkle with the cumin, season and grill for 10 minutes so the fish is cooked through, opaque and will flake easily with a fork.
3. Divide the pilaf between4 plates. Top with the roughly flaked salmon and pomegranate seeds. Serve with spoonfuls of yogurt.
Typical values per serving:
2 of your 5 a day; high in omega 3.
This recipe was first published in September 2019.