John Myers
Ingredients for 4 servings:
- 200 g basmati rice
- 500 ml vegetable stock
- 1 m.-large onion(s) or shallot
- 1 bell pepper(s), yellow or red
- 200 g carrot(s)
- 4 tbsp currants or raisins or sultanas
- 3 cardamom pods or freshly ground cardamom seeds
- 1 tsp turmeric
- 1 pinch of cinnamon powder
- ½ tsp, leveled cumin
- 1 pinch of chili
- 4 salmon fillets with skin, boneless
- some olive oil for frying
- 1 pomegranate
- salt and pepper
- 5 tbsp lime juice
- 5 tbsp walnut oil
- 4 tbsp almond(s) or cashew nuts, chopped
- ½ bunch coriander leaves, fresh or frozen
- Oil for the tray
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
simply
Peel the onion, carrots, and bell pepper and cut into small cubes (approx. 5 mm). Cut the pomegranate into pieces and set the seeds aside. I recommend YouTube for this. Wash the rice and add it to a pot with the broth, vegetables, raisins, almonds, cardamom, turmeric, cinnamon, cumin, chili, and a pinch of pepper. Bring to a boil briefly, then simmer over low heat. Preheat the oven to 120°C (top/bottom heat, fan oven: 100°C). Lightly oil the baking sheet with baking paper. In the meantime, pat the salmon dry. Fry in a pan over medium heat with a little olive oil for 5 minutes on the skin and about 1 minute on the other side. Then place it on the baking sheet and cook for about 10 minutes. Mix together a vinaigrette from the lime juice, walnut oil, coriander leaves, salt, and pepper. Stir the pomegranate seeds into the fried vegetable rice and season with salt and pepper (remove the cardamom pods). Spread the rice on a plate, place the salmon on top, and drizzle with the vinaigrette. Tip: Barberries can also be used instead of the pomegranate seeds. If you don’t like salmon, try a spicy roasted chicken breast, although I wouldn’t use the vinaigrette in that case. I also fried the salmon in a pan over medium heat and then slowly cooked it there, covered. No oven was needed for this.
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