Simmer red rice in a pan of boiling water for 20 minutes. Then, drain it and set it aside.
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Meanwhile, sizzle crushed garlic with oil, cumin, paprika, and turmeric. Then, add halved Brussel sprouts, a splash of water, and cook for 10 minutes.
Next, add the cooked rice to the skillet and cook all for 3 more minutes.
Drizzle the salmon fillets with lemon juice and grill them in the oven at 220°C (425°F) for 10 minutes.
Finally, divide the rice salad among plates, top it with baked salmon and halved grapes.