Baharat Salmon and Tomato Rice Pilaf

Name: Baharat Salmon and Tomato Rice Pilaf with Coriander Yogurt and Cashews
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skin-on salmon fillet; 1 Piece of Lemon; 2 Grams of Arabic mix masala; 2 Grams of Smoked paprika powder; 150 Grams of Green beans; 150 Grams of Medium grain rice; 50 Grams of Tomato paste; 2 Grams of Curry powder; 1 Piece of Chicken stock cube; 300 ML of Water; 15 Grams of Fresh coriander; 40 Grams of Cashew nuts; 170 Grams of Natural yogurt

with Coriander Yogurt and Cashews

Succulent salmon baked with aromatic Arabic spices with a rich tomato rice and green beans. Finished with cooling yogurt and crunchy cashews for a mild Middle Eastern-inspired dinner.

20 Reviews

Cals 887 · Prot 52 · Carbs 90 · Fat 39

Global Eats

40 min

Baharat Salmon and Tomato Rice Pilaf with Coriander Yogurt and Cashews

Succulent salmon baked with aromatic Arabic spices with a rich tomato rice and green beans. Finished with cooling yogurt and crunchy cashews for a mild Middle Eastern-inspired dinner.

20 Reviews

Cals 887 · Prot 52 · Carbs 90 · Fat 39

Global Eats

Ingredients

Salmon

Skin-on salmon fillet 6*

350 Grams

Lemon

1 Piece

Arabic mix masala

2 Grams

Smoked paprika powder

2 Grams

Green beans

150 Grams

Rice

Medium grain rice

150 Grams

Tomato paste

50 Grams

Curry powder

2 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Water

300 ML

To serve

Fresh coriander

15 Grams

Cashew nuts 2*

40 Grams

Natural yogurt 4*

170 Grams

Allergens

*6 Fish, *4 Milk, *5 Eggs, *9 Soya, *15 Celery, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3710 / 887
Fats (g)	38.9
of which saturated (g)	9.2
Carbohydrates (g)	90
of which sugars (g)	12.4
Fibers (g)	7.3
Proteins (g)	52.2
Salt (g)	3.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat oven to 200°C / 180°C fan and line a tray with baking paper.
Slice the lemon in half.
Portion the salmon into fillets.
In a bowl, combine a drizzle of olive oil, arabic mix masala, smoked paprika, salt, pepper, and a good squeeze of lemon.
Add the salmon and toss to coat.

2 Prep

Trim the green beans.
Chop the coriander, stems included.

3 Cook rice

Rinse and drain the rice.
Heat a large nonstick pot with a lid to medium heat with a small drizzle of olive oil.
Add the cashew nuts and fry until golden brown. Set aside in a bowl.
Add the tomato paste, curry powder, chicken stock cube, and half the chopped coriander to the pot and fry for 1-2 min until fragrant.
Add the rice and the measured water and bring to a boil over a high heat.
Lower heat, cover and cook for 15-18 min, until the rice is tender.

4 Roast salmon

Meanwhile, add the salmon and remaining half lemon to the baking tray and roast for 10 min.
After 10 min, add the green beans alongside with a drizzle of olive oil, pinch of salt, and a squeeze of lemon.
Bake for another 10 min until the salmon is cooked through and the beans are tender.