Warm Red Rice Salad with Salmon

Ingredients

• 175 g red rice
• Salt
• 350 g salmon fillet
• 1 organic lemon (zest and juice)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 5 tbsp olive oil
• Pepper
• 1 Red Onion
• 1 cucumber
• 150 g cherry tomatoes
• 5 g parsley (1 handful)
• 2 sprigs Mint

Instructions

1. 1.

   Cook the rice in 2.5 times its volume of salted water according to package instructions for 25–30 minutes. Meanwhile, rinse and pat dry the salmon fillet, then rub with 2 tsp lemon juice and half of the spices. Heat 2 tbsp olive oil in a pan and sear the salmon on all sides for 6–7 minutes over medium heat. Season with salt and pepper, remove from heat, and let rest.

2. 2.

   Peel and finely dice the onion. Peel, wash, halve, pit, and cube the cucumber. Wash and halve the tomatoes. Rinse, dry, strip, and finely chop the herbs.

3. 3.

   Pull the salmon into small pieces. Drain the rice and allow it to drain well. Mix the rice with salmon pieces, chopped herbs, tomatoes, onions, remaining spices, leftover oil, lemon zest and juice in a bowl, seasoning with salt and pepper. Plate and serve.