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Crispy Moroccan Rice Salmon Bowls

This delicious meal option packs a serious flavour punch.
crispy moroccan salmon rice bowls
4
15M
30M
45M

Ingredients

Method

Step 1

Combine cooked rice, 2 tblsps of the seasoning, 1 1/2 tblsps of the oil and almonds in a large bowl. Spread the mixture over a large, non-stick oven tray.

Step 2

Cook in a hot oven (200C) for about 30 minutes, tossing halfway through, or until rice is crisp.

Step 3

Meanwhile, make tahini yoghurt by placing all ingredients in a bowl. Season with salt and pepper. Whisk with a fork until well combined and smooth.

Step 4

Drizzle zucchini and eggplant with 1 and 1/2 tblsps of the oil. Season. Heat a chargrill pan over a high heat. Add zucchini and eggplant in two batches. Cook for 2 to 3 minutes on each side, or until charred and tender. Remove.

Step 5

Rub salmon with the remaining seasoning and oil. Add to same hot chargrill pan. Cook for about 3 minutes on each side, or until cooked to your liking.

Step 6

Stir mint into rice. To serve, divide crispy rice, zucchini, eggplant and salmon among serving bowls. Scatter over extra mint leaves. Serve with tahini yoghurt and lemon wedges.

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