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Salmon with jewelled rice
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160g basmati brown rice
1 cauliflower, cut into small florets
1 tbsp essential Waitrose olive oil
2 red onions
juice of 1 lemon
110g pack pomegranate seeds
leaves of ½ x 20g pack coriander
2 tsp oil
2 skinless salmon fillets
¼ tsp chilli flakes
¼ tsp ground paprika
1. Cook the rice according to pack instructions, adding the cauliflower, 3 minutes before draining. Meanwhile, heat 1 tbsp of olive oil in a large frying pan over a medium heat and fry the onions for 15 minutes until golden.
2. Toss the rice and cauliflower with the lemon juice, then stir through the onions, pomegranate seeds and the coriander leaves. Season and set aside.
3. Add the remainin oil to the frying pan and turn the heat up to medium-high. Season the salmon fillets and sprinkle with the chilli flakes and ground paprika. Cook for 4-5 minutes on each side. Flake and serve over the jewelled rice for a wholesome dinner that's rich in omega-3.
Typical values per serving:
This recipe was first published in August 2011.