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Dukkah Salmon & Rice

< 1 Hour

Serves 3

Dukkah Salmon & Rice

Ingredients Method

Ingredients


Method


  1. Preheat oven to 200C.
  2. Cook rice as directed on packet.
  3. Meanwhile, break cauliflower into small florets. Place in a baking dish and drizzle with 1 tablespoon of the olive oil. Crush the cumin seeds in a mortar and pestle and sprinkle over cauliflower (see tip). Season with salt. Toss to coat. Roast 20 minutes, until tender. TIP: If you do not have a mortar and pestle, wrap seeds in plastic wrap and pound with a rolling pin.
  4. Coat non-skin side of salmon with dukkah. Heat remaining oil in a non-stick frying pan over a medium-high heat. Cook, skin side down for 3 minutes. Turn and cook 2 minutes longer, or until cooked to your liking. Remove from pan and remove and discard skin. Cover loosely with foil.
  5. Add cauliflower, pine nuts, lemon and parsley to rice. Break salmon into large pieces and remove any bones. Serve salmon with cauliflower rice and tzatziki. Tzatziki, to serve.

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Dukkah Salmon & Rice

< 1 Hour

Serves 3

N/A

Ingredients


Method


  1. Preheat oven to 200C.
  2. Cook rice as directed on packet.
  3. Meanwhile, break cauliflower into small florets. Place in a baking dish and drizzle with 1 tablespoon of the olive oil. Crush the cumin seeds in a mortar and pestle and sprinkle over cauliflower (see tip). Season with salt. Toss to coat. Roast 20 minutes, until tender. TIP: If you do not have a mortar and pestle, wrap seeds in plastic wrap and pound with a rolling pin.
  4. Coat non-skin side of salmon with dukkah. Heat remaining oil in a non-stick frying pan over a medium-high heat. Cook, skin side down for 3 minutes. Turn and cook 2 minutes longer, or until cooked to your liking. Remove from pan and remove and discard skin. Cover loosely with foil.
  5. Add cauliflower, pine nuts, lemon and parsley to rice. Break salmon into large pieces and remove any bones. Serve salmon with cauliflower rice and tzatziki. Tzatziki, to serve.