Fire up the barbie this Christmas and whip up our BBQ salmon fillets, served with fluffy saffron rice, a creamy yoghurt dressing and fresh lime wedges
Notes
+ 5 minutes resting time.
Yields8 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
Ingredients
½tspground cumin
½tspground coriander
280gGreek-style yoghurt
1garlic clove, crushed
2tbsplemon juice
2tbsptahini
8 skinless Coles Australian Salmon Portions
2tspolive oil
1tspcumin seeds, crushed
½cupcoriander leaves
½cupmint leaves
Saffron rice salad
400gbasmati rice
1tspsaffron threads
1carrot, peeled, cut into matchsticks
25gwalnuts, coarsely chopped
35gpistachios, coarsely chopped
20gflaked almonds, toasted
1 orange, zested, juiced Select all ingredients Method Step 1 To make the rice salad, place the rice and saffron in a large saucepan. Add 3 cups (750ml) cold water. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 12 mins or until rice is tender and liquid is absorbed. Set aside, covered, for 10 mins to rest. Step 2 Meanwhile, place ground cumin and coriander in a frying pan over medium heat. Cook, stirring, for 1 min or until aromatic. Combine with yoghurt, garlic, lemon juice and tahini in a bowl. Season. Add 2 tbs hot water. Stir to combine. Step 3 Heat a barbecue grill or chargrill on medium-high. Brush salmon with oil. Sprinkle with cumin seeds. Season well. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a platter and cover with foil. Set aside for 5 mins to rest. Step 4 Transfer the rice to a large bowl. Stir in the carrot, walnut, pistachio, almond, orange juice and orange zest. Spoon onto a serving platter. Top with salmon, coriander and mint. Serve with the yoghurt mixture.
1
To make the rice salad, place the rice and saffron in a large saucepan. Add 3 cups (750ml) cold water. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 12 mins or until rice is tender and liquid is absorbed. Set aside, covered, for 10 mins to rest.
2
Meanwhile, place ground cumin and coriander in a frying pan over medium heat. Cook, stirring, for 1 min or until aromatic. Combine with yoghurt, garlic, lemon juice and tahini in a bowl. Season. Add 2 tbs hot water. Stir to combine.
3
Heat a barbecue grill or chargrill on medium-high. Brush salmon with oil. Sprinkle with cumin seeds. Season well. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a platter and cover with foil. Set aside for 5 mins to rest.
4
Transfer the rice to a large bowl. Stir in the carrot, walnut, pistachio, almond, orange juice and orange zest. Spoon onto a serving platter. Top with salmon, coriander and mint. Serve with the yoghurt mixture.
With thanks to taste.com.au
Ingredients
Ingredients
½tspground cumin
½tspground coriander
280gGreek-style yoghurt
1garlic clove, crushed
2tbsplemon juice
2tbsptahini
8 skinless Coles Australian Salmon Portions
2tspolive oil
1tspcumin seeds, crushed
½cupcoriander leaves
½cupmint leaves
Saffron rice salad
400gbasmati rice
1tspsaffron threads
1carrot, peeled, cut into matchsticks
25gwalnuts, coarsely chopped
35gpistachios, coarsely chopped
20gflaked almonds, toasted
1 orange, zested, juiced Select all ingredients Method Step 1 To make the rice salad, place the rice and saffron in a large saucepan. Add 3 cups (750ml) cold water. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 12 mins or until rice is tender and liquid is absorbed. Set aside, covered, for 10 mins to rest. Step 2 Meanwhile, place ground cumin and coriander in a frying pan over medium heat. Cook, stirring, for 1 min or until aromatic. Combine with yoghurt, garlic, lemon juice and tahini in a bowl. Season. Add 2 tbs hot water. Stir to combine. Step 3 Heat a barbecue grill or chargrill on medium-high. Brush salmon with oil. Sprinkle with cumin seeds. Season well. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a platter and cover with foil. Set aside for 5 mins to rest. Step 4 Transfer the rice to a large bowl. Stir in the carrot, walnut, pistachio, almond, orange juice and orange zest. Spoon onto a serving platter. Top with salmon, coriander and mint. Serve with the yoghurt mixture.
Directions
1
To make the rice salad, place the rice and saffron in a large saucepan. Add 3 cups (750ml) cold water. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 12 mins or until rice is tender and liquid is absorbed. Set aside, covered, for 10 mins to rest.
2
Meanwhile, place ground cumin and coriander in a frying pan over medium heat. Cook, stirring, for 1 min or until aromatic. Combine with yoghurt, garlic, lemon juice and tahini in a bowl. Season. Add 2 tbs hot water. Stir to combine.
3
Heat a barbecue grill or chargrill on medium-high. Brush salmon with oil. Sprinkle with cumin seeds. Season well. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a platter and cover with foil. Set aside for 5 mins to rest.
4
Transfer the rice to a large bowl. Stir in the carrot, walnut, pistachio, almond, orange juice and orange zest. Spoon onto a serving platter. Top with salmon, coriander and mint. Serve with the yoghurt mixture.
With thanks to taste.com.au
