Saudi Baked Kabsa-Spiced Salmon with Rice and Almonds
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 4 salmon fillets
- 300 g basmati rice
- 30 g flaked almonds
- 1 onion, finely chopped
- 1.5 tsp baharat
- 3 tbsp vegetable oil
- 500 ml vegetable stock
Nutrition (per serving)
- Calories
- 694 kcal
- Protein
- 34.6 g
- Carbohydrate
- 62.9 g
- of which sugars
- 2.9 g
- Fat
- 32.6 g
- of which saturates
- 5.2 g
- Fibre
- 2.4 g
- Salt
- 1.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Heat 2 tablespoons of the oil in a large ovenproof pot and fry the onion for 5 minutes, then stir in half the baharat.
- 2
Rinse the basmati rice and add to the pot with the vegetable stock, bring to a simmer.
- 3
Rub the salmon fillets with the remaining baharat and oil, and lay on top of the rice.
- 4
Cover tightly and bake for 18-20 minutes until the rice is tender and the salmon is cooked through and flakes easily.
- 5
Toast the flaked almonds in a dry pan for 2-3 minutes until golden.
- 6
Scatter over the almonds and serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.