Salmon the Arab way

A juicy fresh piece of salmon drenched in Arabic spices and fresh lemon pair well with a blended rice. In Saudi we use Maggi bullion religiously and the popular one for preparing rice is the white Maggi. I do know this is something not obtainable to most people so a chicken bullion will work great in its place. If you are not able to find sultanas the golden raisins then just use regular raisins as a substitute.

I large salmon fillet
2 tablespoons olive oil
juice of 1 lemon
2 tablespoons Arabic spice mix
2 cups rice
3 cups water
2 tablespoons sunflower oil
1 chicken or rice bullion cube
1 tomato, diced
1/4 pine nuts, toasted
1/4 cup sultanas

1. In a 1-quart saucepan add sunflower oil, rice, bullion and water. Bring to a full boil, add tomatoes, pine nuts and sultanas. Cover and reduce heat to low. Allow to cook not uncovering for 15-20 minutes.

2. Meanwhile, In a small bowl add lemon juice and Arabic spice mix. Mix well then rub completely over salmon fillet. In a 9-inch skillet on medium heat add olive oil. Add salmon fillet and remaining mixture juices. Cover and allow to cook until half way through about 10 minutes. Carefully flipping cooking until salmon is completely cooked thoroughly.

3. On a serving platter add rice, fluffing with fork. Place salmon fillet on top and serve.

Yields: 4 servings

11 Responses to Salmon the Arab way

  • rose water says:

    Yay you just saved tomorrow’s dinner!! I’m sure my husband is going to love this :) Thank you for this wonderful looking dish.

  • Noor says:

    Thank you all so much. Let me know how it turns out for you all and inshAllah you like it.

  • ://: Héni ://: says:

    This looks very tasty too bad I cannot buy salmon here! I never even knew salmom was eaten in MENA! learned something!

  • UmmBinat says:

    Salam alaikum wa ramatulah wa barakatu sister,

    Like Heni I never knew salmon was eaten in ME. I sure want to try this dish when I can get a hold of some fresh salmon. I will let you know when I do and how it turns out insha Allah.

    Ma’asalama.

  • I'm Farsilla says:

    Owh my god this food is soooo mouth watering :( u r making me hungry dear

    Silla

  • rose water says:

    I just prepared this dish and I must say that I absolutely LOVE it! It was so simple to prepare and tastes sooo good!! :) On the side I added some tzatziki (’cause I love that and thought it would fit well- and I think it did).
    I hope my husband will like it too, when he gets home :) ’cause then I can add this dish to my weekly dishes.
    By the way it was a lot of fun making the Arabic spice mix and rubbing it over the salmon filet. Yummi!
    Thanks so much for sharing this wonderful recipe.

  • Noor says:

    We have everything here in Saudi including delicious big salmon fillets yumm.
    Thanks for the kind comments everyone and please let me know how you like it.

    Rose alhumdullah that is good to hear <3

  • UmmBinat says:

    Salam alaikum wa ramatulah wa barakatu sister, I made this without a Maggi cube or chicken stock which I know would have made the rice more flavourful but I had none on hand and Highliner brand salmon waiting it was fine that way anyway. I would have preferred the salmon cooked without a cover though as the extra liquid did not let the fish brown. Other than that the taste was good. I used my own version of the first Arabic spice mix with a bit of allspice in place of nutmeg as we do not consume intoxicants. I used Indian white basmati rice which I had soaked, a bit more canola oil as I’m afraid the sunflower oil I have which is unrefined would have imparted a unpleasant flavour especially because I was not using a stock cube, a good canned tomato, sultanas plus a few regular Sunmaid Thompson raisins just to try (It’s better with just sultanas) plus the rest of the ingredients, I garnished with cilantro and lemon wedges. I may make this again with homemade stock and fry the fish as I indicated.

  • Noor says:

    I am so glad you enjoyed sis and I love your take on it :) btw I need to update that Arabic spice without the nutmeg thanks for letting me know :)

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