BBQ salmon with saffron rice salad

CategoryDifficultyBeginner

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 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
Ingredients
 ½ tsp ground cumin
 ½ tsp ground coriander
 280 g Greek-style yoghurt
 1 garlic clove, crushed
 2 tbsp lemon juice
 2 tbsp tahini
 8 skinless Coles Australian Salmon Portions
 2 tsp olive oil
 1 tsp cumin seeds, crushed
 ½ cup coriander leaves
 ½ cup mint leaves
Saffron rice salad
 400 g basmati rice
 1 tsp saffron threads
 1 carrot, peeled, cut into matchsticks
 25 g walnuts, coarsely chopped
 35 g pistachios, coarsely chopped
 20 g flaked 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.

Ingredients

Ingredients
 ½ tsp ground cumin
 ½ tsp ground coriander
 280 g Greek-style yoghurt
 1 garlic clove, crushed
 2 tbsp lemon juice
 2 tbsp tahini
 8 skinless Coles Australian Salmon Portions
 2 tsp olive oil
 1 tsp cumin seeds, crushed
 ½ cup coriander leaves
 ½ cup mint leaves
Saffron rice salad
 400 g basmati rice
 1 tsp saffron threads
 1 carrot, peeled, cut into matchsticks
 25 g walnuts, coarsely chopped
 35 g pistachios, coarsely chopped
 20 g flaked 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.

BBQ salmon with saffron rice salad

No comments yet.

Leave a comment

Your email address will not be published.