Crispy Skinned Salmon with Yellow Rice and Salad Recipe
How to Make Crispy Skinned Salmon with Yellow Rice and Salad
Method
- Cook microwaveable rice to packet directions. Once cooked, carefully remove with a fork, into a bowl and fluff with the fork. Set aside.
- Finely grate the ginger and garlic and place in a small bowl. Add the honey, 3 tablespoons of oil and vinegar. Season with salt and black pepper and whisk to combine.
- Heat 1 tablespoon of oil in the pan. Add the red onion and cook over medium heat for 5 minutes or until soft. Add the turmeric, rice and sultanas and ¼ cup water. Cook, stirring, for 3 minutes or until the rice is hot. In another medium-sized frying pan, heat remaining oil. Sprinkle salmon with the cumin and season with salt and pepper. Cook skin-side down for 2-3 minutes or until skin is crisp. Turn fillets over and cook for another 3 minutes or until the salmon is cooked to your liking.
- Combine the salad leaves and pear slices in a serving bowl and drizzle with the ginger dressing. Serve with the salmon and yellow rice.