Sumach salmon on brown rice and preserved lemon salad

Sumach salmon on brown rice and preserved lemon salad

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Dairy free Fat conscious Health conscious Heart friendly Pescatarian
  • 10 minutes
  • 40 minutes


  • 250 ml brown basmati rice or brown and wild rice mix
  • 2 1/2 t sumach (or your favourite lemony fish rub)
  • 1 T olive oil
  • 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

Cooking Instructions

Cook the rice as per the packet instructions then rince and set aside.

Mix the sumach 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: sumach is a apice made from dried and powdered berries. Its lemony flavour works well with fish and salads, and it is miced with thyme to creat 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.

TASTE Recipe by: TASTE
View all recipes

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

Social Media

Related Recipes