zoom Salmon with jewelled rice
  • Save to your scrapbook
  • Save to your scrapbook

    Salmon with jewelled rice

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Salmon with jewelled rice

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars