Rub the spice onto the flesh side of the salmon. Heat a pan until hot, sear the salmon, skin side facing down, for 2-3 minutes. Turn the fish over and cook, over a moderate heat, for a further 4-6 minutes, depending on the thickness of the fish. The middle should still be a little soft and pink. Set aside until cool enough to handle and then break the fish up into bite-sized pieces. In a bowl, mix the rice and herbs together. Season with salt and pepper, keep warm and set aside. Heat the oil in a pan and fry the mushrooms for 2-3 minutes, or until golden brown and cooked. Serve the mushrooms in a bowl, with some of the rice and salmon. Garnish with rocket leaves and pomegranate rubies and serve with the turmeric yoghurt dressing.