Salmon kachumber
6
Points®
Total time: 20 min • Prep: 0 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
A date-night supper for two with grilled salmon, basmati rice and a refreshing Indian-style salad.
Ingredients
White basmati rice, dry
100 g
Salmon, raw
240 g
Lemon
1 zest(s) of 1
Cumin seeds
1 teaspoon(s), level
Onion
1 medium
Chilli, green or red
1 individual
Tomato
2 medium
Cucumber
¼ individual, extra large
Mint, Fresh
10 sprig(s)
Coriander, fresh
10 sprig(s)
Salt
1 pinch
Black pepper
1 pinch
Instructions
1
Put the rice in the saucepan and cover with plenty of boiling water from the kettle. Cook for 12 minutes, or according to the packet instructions.
2
At the same time, preheat the grill. Cover the grill pan with a piece of foil. Arrange the salmon fillets on the grill rack and grate the zest from the lemon over them. Squeeze the juice from half the lemon over the fillets; then sprinkle them with the cumin seeds. Grill for 6-8 minutes, until the flesh is opaque and flakes easily when tested with a fork.
3
Meanwhile, make the salad by finely chopping the onion, chilli (removing the seeds), tomatoes, cucumber, mint and coriander (reserving a few sprigs, for garnish). You could chop the ingredients in the food processor if you prefer, though it only takes a few minutes by hand. Season and add a squeeze of lemon juice.
4
Drain the rice and share it between 2 plates. Serve with the salmon and spoon the salad alongside, garnished with the reserved coriander and mint.
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