Spiced salmon with beetroot, feta & wild rice - Good Food Middle East
A gluten-free fish salad that's rich in omega-3, folate and fibre. Seasoned with cumin and caraway, the salmon pairs well with vibrant, sweet beetroot and salty
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Measuring spoon
- Colander
- Plate
- Fork
Ingredients
- 120g pack single salmon fillet
- ¼ tsp ground cumin
- ¼ tsp caraway seeds
- 1 tsp extra virgin olive oil plus extra to serve
- 60g wild rice
- 100g ready-cooked beetroot, cut any way you like
- 2 spring onions, sliced on a diagonal
- juice ½ lemon
- 25g feta, roughly crumbled
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