Spiced salmon and sprout traybake
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Spiced salmon and sprout traybake
This sticky, glazed salmon side, baked over a bed of fluffy rice, makes for a stunning centrepiece and is on the table in around an hour
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
785Kcal
Fat
34gr
Saturates
6gr
Carbs
72gr
Sugars
14gr
Fibre
8gr
Protein
43gr
Salt
1.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 large red onion, sliced
- 3 garlic cloves, sliced
- 1 tbsp mustard seeds
- 2 tbsp olive oil
- 275g basmati rice
- 400g Brussels sprouts, roughly shredded
- 700ml hot chicken stock (made with 1 stock pot or cube) - use gluten free stock if required
- 1 x 600g salmon side
- juice of ½ orange
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp dried oregano
- 1 tsp smoked paprika
To finish
- 1 tbsp pomegranate molasses
- 1 tbsp clear honey
- pinch of chilli flakes
- a squeeze of orange juice
- 50g pomegranate seeds
- 25g pistachios, roughly chopped
- handful of fresh dill, roughly chopped
Step by step
Waste not
Splash a dash of pomegranate molasses into a flute and top with Champagne, prosecco or cava for a fab Christmas cocktail. Finish with a few pomegranate seeds.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the red onion, garlic and mustard seeds in a deep roasting tin and drizzle over 1 tablespoon of the oil. Season, stir to combine, then roast for 15 minutes.
- Remove the tray from the oven and add the rice and shredded sprouts. Pour in the hot chicken stock and cover the tray tightly with foil. Return to the oven for 30 minutes.
- Meanwhile, remove the salmon skin and mix the remaining tablespoon of oil with the orange juice, cumin, coriander, oregano and paprika. Rub the fillet all over with the spice mix and season well. When the rice has had 30 minutes, remove the tin from the oven and place the salmon on top of the rice. Return to the oven for another 10-13 minutes, uncovered, depending on the salmon’s thickness.
- To finish, mix the pomegranate molasses, honey and chilli flakes with a little orange juice. Remove the tray from the oven and drizzle the sauce over the salmon. Return to the oven for a final 5 minutes. Remove the salmon to a board and then stir the pomegranate seeds, pistachios and dill through the rice. Transfer the rice to a serving platter and place the salmon back on top of the rice to serve.
