BBQ salmon with saffron rice salad
Served with a vibrant saffron rice salad, this crispy BBQ salmon is a winning dish - every bite is loaded with flavour.
Note: + 15 mins resting time
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 cup (280g) Greek-style yoghurt
- 1 garlic clove, crushed
- 2 tbs lemon juice
- 2 tbs tahini
- 8 skinless Coles Australian Salmon Portions
- 2 tsp olive oil
- 1 tsp cumin seeds, lightly crushed
- 1/2 cup coriander leaves
- 1/2 cup mint leaves
Saffron rice salad
- 2 cups (400g) basmati rice
- 1 tsp saffron threads
- 1 carrot, peeled, cut into matchsticks
- 1/4 cup (25g) walnuts, coarsely chopped
- 1/4 cup (35g) pistachios, coarsely chopped
- 1/4 cup (20g) flaked almonds, toasted
- 1 orange, zested, juiced
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.
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.
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.
Place rice in a 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 yoghurt mixture.
Tip: Saffron threads add a rich flavour to the rice. It’s fine to leave them out, but if you still want the golden colour try adding a pinch of ground turmeric.