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Sumach salmon on brown rice and preserved lemon salad

Sumach salmon on brown rice and preserved lemon salad

40 minutes

31 of 60

Sumach salmon on brown rice and preserved lemon salad

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

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.