North meets South – Fruity smoked salmon rice

Method

1. Slightly roast the coriander seeds in a big, high-rimmed frying pan without oil, then grind them in a mortar.

2. Combine the coriander seeds, brown sugar, and lemon-pepper seasoning in a small bowl and blend well.

3. Add the mango, coriander leaves and lemon peel into the rice and mix through.

4. Pour a bit of oil into the frying pan to heat it up, then spoon the rice mix into the pan. Heat it gently on low heat for about 7 minutes, stirring it now and again.

5. Place the salmon slices on top of the rice. Sprinkle the salmon evenly with the coriander spice mixture, gently pressing it into the fish. Continue to warm up the dish on low heat with a lid on until the rice and salmon are warm, for about 5 more minutes. Divide the rice and salmon between four plates and serve immediately.