Nutritious Salmon Biryani

Nutrition per serve

Ingredients

• 125g brown rice
• 150g peas
• 1pcs onion
• 1pcs lemon
• 20g slivered almonds
• 2pcs Tasmanian salmon fillets
• 10g masala seasoning
• 100g baby spinach leaves
• 20g raisins
• 19ml extra virgin olive oil

Method

1. Step 1 — Cook rice and peas
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 22 mins. Add the peas and cook for a further 3 mins or until the rice and peas are tender. Drain.
2. Step 2 — Prep onion and lemon
   While the rice is cooking, finely chop the onion. Juice half the lemon and cut the remaining lemon into wedges.
3. Step 3 — Toast almonds
   Put the almonds in a cold small frypan over medium heat (starting with a cold pan ensures the nuts toast evenly and prevents them burning). Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
4. Step 4 — Cook salmon
   SALMON OPTION Once the rice has been cooking for 20 mins, heat 2 tsp extra virgin olive oil in the same pan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.
5. Step 5 — Cook onion and spinach
   While the fish is cooking, heat 3 tsp extra virgin olive oil in a medium deep frypan over medium-high heat. Cook the onion and masala seasoning, stirring, for 3-4 mins until softened. Add the spinach and raisins and cook, stirring, for 2 mins or until the spinach is wilted.
6. Step 6 — Get ready to serve
   Add the rice, peas and 2 tsp lemon juice* to the spinach mixture and stir to combine. Taste, then season with salt and pepper. Divide the rice mixture and salmon among plates. Scatter with the almonds and serve with the lemon wedges.

Allergens

Almond, Fish, Sulphites