Salmon	g
Rice	g
Water	ml
Saffron Threads	tsp
Eggplant
Tomato
Cucumber
Sweet Paprika Powder	tsp
Garlic Powder	tsp
Skyr Yoghurt	g
Olive Oil	tbsp
Lemon Juice	tbsp
Salt & Pepper to taste
Fresh Herbs (Cilantro, Parsley, Mint)

1. For saffron rice, Take one half of the 1/2 tsp saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency. Add a second pinch of saffron threads to the mortar. Do not crush these threads.
2. Pour 60 ml hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavour of the spice. Add this water with the remaining 315 ml to the rice for boiling.
3. Season each salmon fillet with salt, pepper, sweet smoked paprika and garlic powder.
4. Place a grilling pan over medium heat and drizzle in olive oil. First place the salmon on the side without the skin and grill for 3-4 minutes, then turn it to the skin side and grill more for 2-3 minutes. Once done, place a side.
5. In the meantime, slice the eggplant and grill them on few drops of olive oil, just a minute on each side.
6. In the same pan, grill the tomato which you cut in half.
7. For the herbal yoghurt, mix skyr yoghurt with lemon juice and chopped mixed herbs. Season with salt and pepper to taste.
8. After grilling all the ingredients, you are ready to create your bowl.

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