Seared salmon, mushroom & brown rice nourish bowl with turmeric yoghurt dressing
Another delicious poke bowl with seared salmon, yoghurt and pomegranates
Ingredients
- 300 g fresh salmon
- 15 ml Cajun Spice or Lemon and Herb Spice mix
- 300 g cooked brown rice
- 60 ml fresh herbs, such as parsley, coriander, mint, chopped
- salt and milled black pepper
- 15 ml olive oil
- 250 g button mushrooms
- 100 g baby button mushrooms
- 1 small packet rocket leaves
- 80 ml pomegranate rubies
Turmeric Yoghurt Dressing
- 180 ml thick plain yoghurt
- 3 ml ground turmeric
- 2 ml curry powder
- 5 ml fresh ginger, freshly grated
- salt and milled black pepper
Instructions
For the seared salmon:
- 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.
For the turmeric yoghurt dressing:
- Combine all of the ingredients in a small bowl and season to taste.