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Turkish grilled salmon with chopped salad
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Toss any leftover rice and salad with the flaked salmon for lunch the next day.
240g essential Waitrose wholegrain rice
1 garlic clove, crushed
200g essential Waitrose low fat Greek style natural yogurt
½ tsp ground cumin
½ tsp ground cinnamon
½ tsp chilli flakes
4 essential Waitrose salmon fillets (about 120g each)
1 essential Waitrose lemon, cut into wedges
½ essential Waitrose cucumber, diced
1 essential Waitrose red onion, diced
½ essential Waitrose red pepper, diced
110g pack pomegranate seeds
handful mint leaves, roughly chopped, plus extra for serving
1. Preheat the grill to high (about 250˚C). Cook the rice according to pack instructions. In a small bowl, mix the garlic, yogurt and spices; season. Pour ½ the mixture over the salmon and rub into the flesh; set the rest aside.
2. Place the salmon, skin-side down, on a foil-lined tray and grill for 7-8 minutes (without turning), until cooked through. Meanwhile, toss all the salad ingredients together. Serve the fish, rice and salad with the remaining spiced yogurt, extra mint leaves and lemon wedges to squeeze over.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more
Typical values per serving:
This recipe was first published in June 2015.