For the salmon fillet and melon salad, marinate the salmon fillets with oil, dill tips, black cumin and lemon powder and cook in a roasting pan with oil and 2 tablespoons of water, covered, at 220 °C.
Wash the rice and cook it with salt and double the amount of water. For the salad, cut the melon, cucumber and tomato into bite-sized pieces. Sprinkle the herbs on top.
Dress with lime juice and olive oil. After serving on the plate, sprinkle some Kala Namak over everything.
Preparation Tip:
color and characteristic taste. According to Ayurveda, it is good for digestion and it has a cooling effect. You can get it in organic supermarkets.