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Exotic salmon and rice bowl


  • 2 salmon fillet skin on, score the skin (marinate with salt, pepper and 1 teaspoon cumin ground)
  • 2 tablespoons olive oil
  • 1 cup Basmati rice (rinsed to remove some starch a couple of times and left to soak in clean cold water 30 minutes) drained
  • 1 small onion chopped finely
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon turmeric, ground
  • Salt
  • 2 onions sliced thin cooked to caramelize
  • 1 pita bread sliced thin and fried to use as crouton and dusted with Sumac while hot after frying
  • 1 cup cherry tomatoes sliced in half

Tahini citrus dressing:

  • Juice of 2 lemons and zest of 1 lemon
  • Juice of 1 orange and zest
  • 1 clove garlic mashed to a paste (good time to use pestle and mortar)
  • 1/2 cup Tahini (100% sesame paste)
  • 1/4 cup full fat Plain yoghurt
  • Maybe a couple of tablespoons of water to thin out slightly
  • 1/4 cup finely chopped parsley


  • Fresh parsley leaves
  • Toasted pine nuts
  • Radish sliced thin
  • Small gherkins, sliced
  • Small Lebanese cucumbers, sliced
  • Fresh dill leaves
  • Green onions, sliced
  • 1 avocado, sliced
  • 1 preserved lemon (optional) only use the peel and chop finely and discard the inner flesh of the lemon (too salty)
  • lemon cheek


  1. For the halved cherry tomatoes, drizzle with olive oil, season with salt and fresh thyme. Roast on 300 F until soft and most of liquid is gone. Set aside to cool.

To make the rice:

  1. In a saucepan with a lid, sauté on medium heat the chopped onions in the oil and butter combination till translucent and soft, about five minutes. Add the drained rice, turmeric and stir to coat with the onions. Add two cups of water, salt. Bring to a boil. Lower the heat to a simmer, cover and let rice steam gently without stirring. I know it's tempting but you will break the lovely long grains. It should take about 12 minutes to fully absorb the water. Check that it’s done and set aside.

Tahini citrus dressing:

  1. Using a pestle a mortar place the clove of garlic and a sprinkle of salt and pound till creamy. In a small bowl put in the mashed garlic, lemon juice, orange juice, zests, yoghurt, and tahini. Whisk till combined and creamy. Add a little water if too thick. Taste to adjust the seasoning (salt) It should taste nutty, bright, citrus and slightly sweet. Stir in the chopped parsley. This is also great as a dip for vegetables.


  1. In a large heavy bottom skillet heat the pan. Add the olive oil. Just as it starts to smoke place the salmon skin side down to sear and sizzle. Don't touch or move it till it's ready.
  2. Depending on the thickness of fish time will vary. Look for a change in colour around the edges of the fish as they become lighter more than half way up.
  3. This step ensures a crispy skin and most of the cooking is done - about five minutes. Flip to finish cooking one minute more. Flip back on skin and leave in pan till ready to serve. Now let's put it all together!
  4. In a bowl or platter place a spoonful of the cooked rice. Arrange the various garnishes you would like maybe all of my suggestions or just some.
  5. Radish, gherkins, roasted tomatoes, fresh parsley, Tahini dressing, cucumbers, fresh dill, green onion, avocado slices, pita croutons, and pine nuts.
  6. Place the salmon skin side up. Have a lemon cheek nearby to squeeze on top for added brightness.
  7. The flavours together are unforgettable.