The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fragrant Middle Eastern-style Salmon with Herby Rice
Dinners don’t get easier than this. Simmer responsibly sourced diced salmon with juicy tomatoes and Middle Eastern spices. Stir fresh mint and coriander into steamed, fibre-filled wild rice. Serve with a sprinkle of dukkah. Delish
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp dukkah spice blend (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 1 handful of fresh coriander
- 1 handful of fresh mint
- 500g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 20g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 4 diced salmon fillets (Fish)
- 2 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 4 tbsp tomato purée
- 200g baby tomatoes
- 4 garlic clove
- 2 onion
- 80g baby spinach
Nutritional Information
Calories: 614
Protein: 39g
Carbs: 43g
Fat: 31g
Fragrant Middle Eastern-style Salmon with Herby Rice
Dinners don’t get easier than this. Simmer responsibly sourced diced salmon with juicy tomatoes and Middle Eastern spices. Stir fresh mint and coriander into steamed, fibre-filled wild rice. Serve with a sprinkle of dukkah. Delish
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a sieve & a measuring jug
Get started
- Finely slice the onions. Finely chop or crush the garlic cloves
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion, whole tomatoes and garlic, and cook for 3-4 mins, stirring occasionally, until softened
Build the dish
- Add the tomato puree and Middle Eastern spice mix to the pan. Cook for 1 min, then stir in the stock powder and 500ml hot water
- Bring to the boil, add the salmon and simmer on medium-high for 14 mins, until cooked through
Make the herby rice
- Heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and cook for 2-3 mins, until piping hot
- Pick the mint leaves from the stalks and roughly chop, along with the coriander. Stir the herbs, half the dukkah and a pinch of salt through the cooked rice
Finish & plate up
- Rinse the spinach, then stir through the salmon for 1-2 mins, until wilted
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Taste and season with salt and pepper if needed
- Serve the salmon into bowls, with the rice alongside. Garnish with the remaining dukkah
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