Persian Grilled Salmon with Herb Rice

Ingredients

• •2 salmon fillets (approximately 200g each)
• •2 tablespoons olive oil
• •1 teaspoon ground turmeric
• •1 teaspoon ground cumin
• •1 teaspoon salt
• •1 cup basmati rice
• •2 cups water
• •1/2 cup fresh parsley, finely chopped
• •1/4 cup fresh dill, finely chopped
• •1/4 cup fresh cilantro, finely chopped
• •1 lemon, cut into wedges
• •Salt and pepper to taste

Instructions

1. 1

   In a bowl, mix olive oil, turmeric, cumin, salt, and pepper. Coat the salmon fillets in the mixture and let marinate for about 5 minutes.

2. 2

   While the salmon is marinating, rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch.

3. 3

   In a medium-sized pot, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Cover and reduce the heat to low, cooking for 15 minutes or until the rice is fluffy and tender.

4. 4

   While the rice is cooking, heat a grill pan over medium-high heat. Grill the salmon fillets for about 4-5 minutes on each side or until cooked through and golden brown.

5. 5

   Once the rice is done, fluff it with a fork and stir in the chopped parsley, dill, and cilantro. Adjust seasoning if necessary.

6. 6

   Serve the grilled salmon over the herb rice, garnished with lemon wedges.