Tandoori-Rubbed Salmon with Saffron Rice and Zucchini Ribbons

Last night I decided to take a break from writing my paper on the history of saffron and it’s influence on modern day gastronomy (yeah…) and actually cook with the stuff. While saffron notorious for being the world’s most expensive spice, a little goes a long way to infuse it’s unique floral aroma. Indian-spiced salmon and zucchini ribbons seemed like the perfect accessory to this “luxury” rice. Now back to the books!

Saffron Rice
Serves 4

Ingredients

  • 1 cup brown basmati rice
  • 3/4 tsp. saffron threads
  • 1 T. canola oil
  • 1 medium onion, finely chopped
  • Kosher salt

Directions

  1. Heat 1 T. canola oil in a medium saucepan. Add onion and saute until transluscent.
  2. In a liquid measuring cup, steap saffron in 2 cups of warm water. Add to the saucepan and bring to a boil.
  3. Add the rice and bring to a boil. Cover and simmer for 40 minutes until fluffy.

Tandoori-Rubbed Salmon
Serves 4

Ingredients

  • 1 clove garlic, finely chopped
  • 1/2 inch piece fresh ginger, peeled and finely chopped
  • 1/2 tsp. curry powder
  • 1/2 tsp. lemon juice
  • 1/4 tsp. paprika
  • 1/4 tsp. kosher salt
  • dash cinnamon
  • dash cayenne pepper
  • 2 6-oz salmon fillets

Directions

  1. Heat the oven to 450 degrees F.
  2. In a small bowl, stir together the chopped garlic, chopped fresh ginger, curry powder, lemon juice, paprika, salt, cinnamon and cayenne to make the spice rub. Place the salmon fillet, skin side down, in a glass baking dish. Spread the spice rub over the top of the salmon. Cover; refrigerate for 30 minutes to marinate the salmon with the spice rub.
  3. Bake the salmon in 450 degree F oven until cooked through, 12 to 15 minutes.

-Recipe adapted from Family Circle

Zucchini Ribbons

Serves 4

Ingredients

  • 2 medium zucchini
  • 1 clove garlic, finely chopped
  • 1/2 lemon, juiced
  • 1 T. canola oil
  • Kosher salt & pepper

Directions

  1. Trim the ends off zucchini. Using a vegetable peeler, peel the zucchini lengthwise into long, thin, ribbon-like pieces.
  2. Heat oil in a large saucepan over medium heat. Add garlic and saute until fragrant, being careful not to burn.
  3. Add zucchini ribbons and saute for 2 minutes, stirring frequently to loosen pieces. Finish with lemon juice, salt and pepper to taste.
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