Crispy skin salmon with turmeric dressing
100g wild rice, rinsed
1 litre water
1 tbsp apple cider vinegar
1 tsp unrefined sugar
A pinch of pink salt
1 medium beetroot, coarsely grated
180g baby aubergine, thinly sliced
2 ½ tbsp olive oil
100g basmati rice, rinsed
4x160g salmon fillets, skin on
1 tbsp ground sumac
1 tbsp black sesame seeds
160g finely shredded red cabbage
For turmeric dressing, whisk together:
2 tbsp hulled tahini
2 tbsp warm water
1½ tbsp lemon juice
¼ tsp ground turmeric
Salt and pepper, to taste
Combine wild rice and the water in a medium saucepan over high heat; bring to the boil.
Reduce heat to low; simmer, covered, for 30 mins.
Meanwhile, stir vinegar, sugar and salt in a medium bowl until sugar dissolves.
Add beetroot, toss to coat.
Stand for 30 mins.
Brush aubergine with 2 tbsp oil and season.
Cook aubergine in batches on a heated grill plate over medium heat for a minute each side or until browned and tender.
Meanwhile, preheat oven to 200°C.
Add basmati rice to wild rice, cook, covered, until tender, about 12 mins.
Preheat a medium oven proof frying pan over medium high heat.
Rub salmon with remaining oil, half the sumac and half the sesame seeds; season.
Cook salmon, skin-side down, pressing firmly, for a minute.
Turn, cook for a further 1 minute.
Turn again so that the salmon is skin-side down again; transfer pan to the oven for 5 mins or until salmon is cooked to your liking.
Divide rice mixture, cabbage, beetroot, aubergine and salmon between four bowls.
Drizzle salmon with turmeric dressing and sprinkle with remaining sumac and sesame seeds.