Za’htar Salmon & Red Rice Salad

Check out this beautiful Za’htar Salmon and Red Rice Salad Nutritiously Naughty created. Be sure to head over to http://www.nutritiouslynaughty.co.uk for more of Ruth’s insightful posts and inspirational recipes.

(Serves 2)

INGREDIENTS:

160g Organico wild red rice (uncooked)

2 salmon fillets

2 tsp garlic infused

olive oil

1 tbsp fresh chives, chopped

2 tbsp fresh parsley, chopped

Juice of ½ a lemon

50g carrot, julienne (or grated if you don’t have a julienne peeler)

50g courgette, julienne (or grated)

2 tsp sumac

2 tsp tamariPinch of salt & pepper

2 handfuls of rocket

For the marinade:

1 tbsp za-htar

Juice of ½ a lemon

½ tbsp garlic infused

olive oil

½ tbsp tamari

METHOD:

• Place the salmon fillets in an ovenproof dish

• To make the marinade simply whisk all the ingredients together, pour it over the salmon fillets then cover the dish with clingfilm and place in the fridge for at least 1 hour (so the salmon has time to marinate)

• Preheat the oven to 180oc

• Cook the rice as per the packet specifications

• Bake the salmon in the oven for 20-25 minutes (depending on size) until cooked through

• Drain the rice and add it to bowl along with the remaining ingredients (except for the rocket)

• Divide the rice and salmon between 2 bowl and serve with a side of rocket