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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.
