Nutrition Facts**

Instructions

• STEP 1

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and salt, then bring the mixture to a boil over high heat.

  • ½ cup basmati rice
  • 1 cup water
  • ¼ tsp salt

• STEP 2

  Meanwhile, place oil and spices in a medium bowl, then stir to combine the spice paste.

  • 1 tbsp neutral vegetable oil
  • ½ tsp garam masala
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp coriander, ground
  • ½ tsp salt

• STEP 3

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 4

  While the rice is cooking, pat the salmon dry with paper towels. Add to the bowl with the spice paste and turn to coat. Set aside.

  • ¾ lb salmon fillet

• STEP 5

  Preheat oven to broil on high and position rack under the broiler. Line a baking sheet pan with aluminum foil to make clean-up easier (optional).

• STEP 6

  Wash and dry the fresh produce.

  • ½ small pkg fresh mint
  • 2 kiwifruit
  • 2 tomatoes
  • ½ lemon

• STEP 7

  Pick mint leaves off the stems; discard stems and mince the leaves. Place half in another medium bowl along with yogurt, water, salt, and pepper, then stir to combine the dressing. (Reserve remaining mint for serving.)

  • ⅓ cup plain Greek yogurt
  • 1 tbsp water
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 8

  Peel, trim, and medium dice kiwis. Add to the bowl with the dressing.

• STEP 9

  Medium dice tomatoes. Add to the bowl, stir to combine the salad, and set aside.

• STEP 10

  Transfer salmon to the baking sheet. Place salmon in the oven and broil until fish flakes easily with a fork, 8-10 minutes. Remove from oven.

• STEP 11

  Meanwhile, cut lemon into wedges and set aside for serving.

• STEP 12

  When the rice is done, place peas in a colander and rinse under hot water (from the tap) to thaw. Add to the rice and gently stir to combine.

  • ½ cup frozen peas

• STEP 13

  Divide rice, salad, and salmon between plates, then sprinkle with reserved mint. Serve with lemon wedges for squeezing and enjoy!