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Crisp Salmon with Turmeric Rice and Warm Tomato Dressing

Pan-fried salmon served over turmeric-infused rice with a reduced tomato and fish stock dressing and toasted pine nuts.

HealthyQuickFishSalmonHigh ProteinRice

Estimated Nutrition

Per Serving Total
Calories 1045.2 kcals 1045.2 kcals
Carbohydrates 68.2 grams 68.2 grams
Fat 78.4 grams 78.4 grams
Protein 30.8 grams 30.8 grams
Cook Time
20 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
5
ml
Tomato Purée
Dairy
14
g
Butter
GrainsCereals
85
g
Basmati Rice
Liquids
100
ml
Fish Stock
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
2.5
ml
Turmeric
Ground
10
g
Pine Nuts
Small handful, toasted
OilsFats
15
ml
Olive Oil
For the salmon
30
ml
Olive Oil
For the dressing
Seafood
85
g
Salmon Fillet
Skin on

Steps

  • Heat 15ml olive oil and 14g butter in a pan.
  • Season the salmon and fry skin-side down for 5 minutes.
  • Flip and cook for 4 more minutes until golden-brown.
  • Boil 85g rice and stir in the turmeric for the last 2 minutes.
  • Simmer stock, 30ml olive oil, and tomato purée for 5 minutes.
  • Plating the salmon on rice and drizzle with dressing and pine nuts.