Jono & Jules do food & wine

This is full of warm spices, healthy and very satisfying. A great meal for mid-week.

Wine Suggestion: This goes beautifully with elegant Grenache, like Roc des Anges’ Unic from Roussillon in the south of France; quite ethereal and fresh, particularly given the warm sourthern France location. Almost like a warmly spiced Burgundy. If you can’t find something like this then a lightly oaked Chardonnay comes a good second best.

Spinach rice with spiced salmon – serves 2

• 2 tsp rapeseed oil
• 1 large onion, sliced
• a thumb-sized piece of ginger, finely chopped
• ½ tsp cumin seeds
• ½ tsp ground cinnamon
• 6-8 cardamom pods, seeds crushed
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 red chilli, deseeded and sliced
• 1 clove of garlic, finely chopped
• 1 large red pepper, roughly chopped
• 70g brown basmati rice
• 375ml vegetable stock, made with 2 tsp of bouillon powder
• 160g baby spinach, roughly chopped

FOR THE SALMON:

• ½ turmeric
• ½ ground coriander
• 3 tbsp natural yoghurt
• 1 tbsp finely chopped coriander (or mint)
• 2 skinless salmon fillets
• 1 tbsp toasted almonds

Heat the oil in a large frying pan, then fry the onion and ginger for 5 minutes or until soft. Stir in the spices and cook for 30 seconds, then add the chilli, garlic, pepper and rice. Stir briefly, then pour in the stock. Cover and simmer for 35 minutes or until the rice is tender and the stock absorbed. If there’s liquid left simmer without the lid for a few minutes to let it evaporate. Add the spinach, cover and cook for 3 minutes, or until wilted.

Meanwhile, line a baking sheet with foil and heat the grill.

Mix yoghurt with the turmeric, ground coriander and fresh coriander. Spread this mixture over the salmon and transfer to the foil-covered sheet. Grill for 8-10 minutes or until the fish flakes easily. Top the rice with the salmon fillets and scatter over the almonds to serve.

(Original recipe from BBC Good Food)