BBQ salmon with saffron rice salad – Fishermen's Co-op

Ingredients

• ½ tsp ground cumin
• ½ tsp ground coriander
• 280 g Greek-style yoghurt
• 1 garlic clove, crushed
• 2 tbsp lemon juice
• 2 tbsp tahini
• 8 skinless Coles Australian Salmon Portions
• 2 tsp olive oil
• 1 tsp cumin seeds, crushed
• ½ cup coriander leaves
• ½ cup mint leaves
• 400 g basmati rice
• 1 tsp saffron threads
• 1 carrot, peeled, cut into matchsticks
• 25 g walnuts, coarsely chopped
• 35 g pistachios, coarsely chopped
• 20 g flaked almonds, toasted