Salmon Turmeric Rice Bowl
Dinner · South Asian · Ready in 40 min · Serves 2
Pan-seared salmon fillets over golden turmeric-infused basmati rice with roasted vegetables. An omega-3-rich meal that feels restaurant-quality.
Per serving
- Calories
- 520
- Protein
- 35 g
- Carbs
- 45 g
- Fat
- 22 g
- Fibre
- 3 g
Vitamins and minerals, % of a day’s needs
- Iron17%
- Vitamin D83%
- B12199%
- Zinc18%
- Magnesium22%
- Omega-3247%
- Folate25%
- Calcium6%
- Potassium25%
- Vitamin C111%
- Riboflavin15%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 2 fillets (150g each) Salmon fillets
- 150 g Basmati rice
- 1 tsp Ground turmeric
- 2 tbsp Olive oil
- 1 medium Courgette
- 1 whole Red pepper
- 2 Garlic cloves
- 1 whole Lemon
- 10 g Fresh dill
Method
- 1
Rinse 150g basmati rice under cold water until clear. Add rice, 300ml water, 1 tsp turmeric, and a pinch of salt to a saucepan. Stir once.
- 2
Bring to a boil, then reduce heat to lowest setting and cover tightly. Cook for 12 minutes without lifting the lid. Remove from heat and leave covered for 5 minutes.
- 3
Slice courgette into half-moons and cut red pepper into strips. Mince garlic cloves. Roughly chop dill, keeping some sprigs for garnish.
- 4
Heat 1 tbsp olive oil in a frying pan over medium-high heat. Spread courgette and pepper in a single layer and cook for 8 minutes, turning halfway, until charred and tender.
- 5
Pat salmon fillets dry with kitchen paper. Season both sides with salt and pepper. Score the skin side twice with a sharp knife.
- 6
Heat 1 tbsp olive oil in a non-stick pan over medium-high heat. Place salmon skin-side down and press gently for 10 seconds. Cook 4 minutes, flip, then cook 3 minutes more.
- 7
Fluff turmeric rice with a fork and divide between plates. Arrange the charred vegetables alongside and place salmon on top. Squeeze lemon over everything and scatter dill.
