Prepare to fall in love with this vibrant and incredibly delicious meal that brings together perfectly cooked a rich tomato-infused rice, and a crisp, creamy garden salad. This dish is a harmonious blend of textures and flavors, making it an ideal choice for a healthy weeknight dinner or a special occasion. It's simple, elegant, and bursting with freshness!
📜 Ingredients
For the Pan-Seared Salmon:
2 (6-ounce) salmon fillets, skin on or off
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
1 lime wedge, for serving
For the Flavorful Tomato Rice:
1 cup basmati rice, rinsed
2 cups halal chicken broth or vegetable broth
1 tablespoon olive oil
1/2 small yellow onion, finely diced
2 cloves garlic, minced
2 tablespoons tomato paste
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
For the Creamy Garden Salad:
4 cups chopped romaine lettuce
1/2 cup diced cucumber
1/2 cup halved cherry tomatoes
1/4 cup finely diced red onion
For the Creamy Salad Dressing:
1/4 cup mayonnaise (halal certified)
2 tablespoons plain yogurt (optional, for extra tang)
1 tablespoon fresh lemon juice
1/2 teaspoon dried dill or parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
📝 Instructions
- Prepare the Rice: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic, tomato paste, ground cumin, and paprika, cooking for another 1 minute until fragrant.
- Add the rinsed basmati rice to the saucepan, stirring to coat the grains with the tomato mixture. Pour in the halal chicken broth (or vegetable broth), salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
- Prepare the Salmon: While the rice is cooking, pat the salmon fillets dry with paper towels. In a small bowl, combine garlic powder, paprika, salt, and black pepper. Rub this spice mix evenly over both sides of the salmon fillets.
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Once hot, carefully place the salmon fillets skin-side down (if applicable). Sear for 4-5 minutes until the skin is crispy and golden.
- Flip the salmon fillets and cook for another 3-5 minutes, depending on thickness and desired doneness. The internal temperature should reach 145°F (63°C).
- Assemble the Salad: In a large bowl, combine chopped romaine lettuce, diced cucumber, halved cherry tomatoes, and finely diced red onion.
- Make the Dressing: In a small bowl, whisk together mayonnaise, plain yogurt (if using), fresh lemon juice, dried dill or parsley, salt, and black pepper until smooth and creamy.
- Pour the dressing over the salad ingredients and toss gently to coat evenly.
- Serve: Plate the fluffy tomato rice, pan-seared salmon, and creamy garden salad. Garnish the salmon with a fresh lime wedge. Enjoy immediately!
💡 Chef's Tips
- Crispy Salmon Skin: For extra crispy salmon skin, ensure your pan is hot and pat the skin very dry before placing it in the skillet. Don't overcrowd the pan.
- Rice Variation: For a deeper flavor in your tomato rice, consider adding a pinch of saffron threads soaked in a tablespoon of warm water before adding the broth. This will also give it a beautiful golden hue.
