Ingredients
For the salmon
- 2 salmon fillets
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
For the rice
- 1 cup long-grain rice
- 1 small tomato, finely chopped
- 1 tbsp tomato paste
- 1 small onion, finely chopped
- 1 tbsp olive oil
- 2 cups chicken or vegetable broth
- ½ tsp paprika
- ½ tsp cumin
- Salt and pepper to taste
For the salad
- Lettuce, chopped
- ½ cucumber, sliced
- 8–10 cherry tomatoes, halved
- ¼ red cabbage, thinly sliced
- ½ cup sweet corn
- 2 tbsp creamy dressing
- A squeeze of lemon juice
Instructions
For grilled salmon, mix olive oil, lemon juice, garlic, paprika, salt, and black pepper.
Next, rub the mixture over the salmon.
Let it marinate for 15–20 minutes.
2. Prepare the rice.
Next, heat olive oil in a pan and saute the onion for 2–3 minutes.
Then, add the chopped tomato and tomato paste and cook for another 2 minutes.
Finally, add the rice, paprika, cumin, salt and pepper, then stir well.
Pour in the broth and bring it to a boil, just as with grilled salmon.
Additionally, cover and cook on low heat for about 15–18 minutes until the rice is tender and liquid is absorbed.
Grill the salmon.
Then heat a grill pan or skillet over medium-high heat.
Cook the salmon for about 4–5 minutes per side, depending on thickness.
It should be nicely browned on the outside and cooked through.
4. Make the salad
Combine lettuce, cucumber, cherry tomatoes, red cabbage and sweet corn. Add your favorite creamy dressing and a little lemon juice. Toss gently.
5. Serve
Place a generous portion of seasoned rice on each plate, add the grilled salmon and serve with the fresh salad. Garnish with a lemon or lime slice.
Recipe Notes
- You can use basmati rice instead of long-grain rice.
- For extra flavor, add a little chili powder to the salmon marinade.
- The salmon should reach 63°C / 145°F in the center for food safety.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 2
Category: Dinner
Cuisine: Mediterranean-inspired