Crispy Skin Salmon Poke Bowl

Ingredients:

• 125g fresh salmon fillet (skin on)
  
• 7ml extra virgin olive oil (average)
  
• 100g fresh parsley (chopped finely, plus extra to serve)
• 3g fresh garlic (crushed)
  
• 0.5g fresh red chilli (chopped)
  
• 0.5g ground cumin
  
• 0.5g ground coriander
  
• 5ml lemon juice
  
• 80g Chobani plain 0.5% fat Greek yoghurt
• 125g Sunrice microwave brown rice pouch

Method:

1. Rub salmon fillet with 1 teaspoon of the olive oil. Season all over with salt flakes.
2. Cook salmon, skin-side down, in a heated frying pan or on a barbecue flat plate for 4 minutes or until skin is crisp and browned. Turn, cook for a further minute or until done as desired. Salmon is best served a little rare in the centre.
3. For the herb yogurt, combine the parsley, fresh coriander, garlic, chilli, ground cumin and coriander and lemon juice; mix until smooth. Stir in yoghurt and season. Microwave rice as per instructions.
4. Serve salmon fillet with herb yoghurt, brown rice. Drizzle with remaining olive oil and extra parsley, if desired.