Serves 4
300g fresh salmon
15ml Cajun Spice or Lemon and Herb Spice mix
300g cooked brown rice
60ml fresh herbs, such as parsley, coriander, mint, chopped
salt and milled black pepper
15ml olive oil
250g button mushrooms
100g baby button mushrooms
1 small packet rocket leaves
80ml pomegranate rubies
Turmeric Yoghurt Dressing
180ml thick plain yoghurt
3ml ground turmeric
2ml curry powder
5ml fresh ginger, freshly grated
salt and milled black pepper
Rub the spice onto the flesh side of the salmon. Heat a pan until hot, sear the salmon, skin side facing down, for 2-3 minutes. Turn the fish over and cook, over a moderate heat, for a further 4-6 minutes, depending on the thickness of the fish. The middle should still be a little soft and pink. Set aside until cool enough to handle and then break the fish up into bite-sized pieces. In a bowl, mix the rice and herbs together. Season with salt and pepper, keep warm and set aside. Heat the oil in a pan and fry the mushrooms for 2-3 minutes, or until golden brown and cooked. Serve the mushrooms in a bowl, with some of the rice and salmon. Garnish with rocket leaves and pomegranate rubies and serve with the turmeric yoghurt dressing.
Turmeric Yoghurt Dressing
Combine all of the ingredients in a small bowl and season to taste.