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Sumach salmon on brown rice and preserved lemon salad
4
Easy
10 minutes
40 minutesIngredients
- 250 ml brown basmati rice or brown and wild rice mix
- 2 1/2 t sumac (or your favourite lemony fish rub)
- 1 T olive oil spray
- 4 x 200 g salmon fillets
- 250 ml cucumber, finely diced
- 2 T preserved lemon, flesh removed and diced
- 4 T fresh coriander, torn
- 1 T olive oil
- sea salt and freshly ground black pepper
Method
Cook the rice as per the packet instructions then rince and set aside.
Mix the sumac with the olive oil then rub onto the top of each salmon fillet.
Spray a heavy based pan with olive-oil spray then cook the salmon for 3 - 4 minutes on each side or until cooked as desired.
Mix the cooked rice with the diced cucumber, preserved lemon, fresh coriander and olive oil.
Season well, plate and serve.
Cook's note: sumac is a a spice made from dried and powdered berries. Its lemony flavour works well with fish and salads, and it is minced with thyme to create the flavouring known as za'atar, popular in the Middle East. If you can't find it (look for it at delis) use dried lemon peel or your favourite fish rub instead.