Spiced salmon with jewelled rice salad recipe | Sainsbury`s Magazine

Ingredients

• 4 x 120g salmon fillets
• 1 tsp baharat spice mix
• 75g Greek yogurt
• ½ tbsp tahini
• juice of ½ lemon
• 150g basmati rice
• pinch of saffron threads
• 1 cinnamon stick
• 6 cardamom pods, lightly bashed
• 2 tbsp olive oil
• 2 onions, finely sliced
• 1 x 380g carton cooked green lentils, rinsed and drained
• 80g pomegranate seeds
• 50g golden raisins, or use jumbo raisins and cranberries mix
• 50g pistachio kernels, roughly chopped
• large handful each of mint, flat-leaf parsley and dill, roughly chopped
• 1 tbsp pomegranate molasses
• zest of 1 lemon and juice of ½ lemon