- Step 1
Combine cumin, garlic and 1 tablespoon of oil in a medium bowl. Season. Add the salmon and turn to coat. Heat a large frying pan over medium-high heat. Add the salmon and cook for 3 mins each side or until cooked to your liking. Remove from heat.
- Step 2
Meanwhile, heat rice following packet directions. Transfer to a heatproof bowl. Add walnuts, radish, chopped coriander, 1 tablespoon of lemon juice and the remaining oil. Season. Toss to combine.
- Step 3
Whisk tahini, yoghurt, remaining lemon juice and 2 tbsp water in a medium jug. Season.
- Step 4
Divide rice mixture among serving plates. Top with the salmon and a dollop of tahini mixture. Sprinkle with coriander leaves and serve with lemon wedges.