Tandoori Salmon with fragrant rice and cucumber salad

Tandoori Salmon with fragrant rice and cucumber salad

Tandoori Salmon with fragrant rice and cucumber salad

Prep Time
15 Minutes
Cook Time
15 Minutes
Ingredients
13
Servings
4
These salmon fillets are marinated in fragrant spices and yogurt, then grilled to give a lightly charred flavour, served with fragrant rice a fresh cucumber salad and cooling raita.
Ingredients
  • 250 grams (9 ounces) basmati rice, rinsed

  • 600 millilitres (1 pint) water

  • 1 Cinnamon Sticks

  • 2 Cardamom Pods

  • 2 tablespoons Tandoori Curry Blend

  • 200 grams (7 ounces) Greek yogurt

  • 4 Salmon fillets

  • 1/2 cucumber

  • 1 teaspoon Mint Herb

  • 1 tablespoon lemon juice

  • 4 medium tomatoes, deseeded and chopped

  • 1/2 red onion, sliced

  • Extra lemon wedges to garnish

Key Products
Cinnamon Sticks

Product Information

£ 1.70/unit,13g
Schwartz product packaging

Product Information

£ 2.85/unit,26g
Schwartz product packaging

Product Information

£ 2.00/unit,100g
Mint Herb

Product Information

£ 1.70/unit,9g

Instructions

  • 1 Pre-heat grill to high heat. Place basmati rice, water, Cinnamon and Cardamom pods in a pot, bring to the boil, cover reduce heat to low and cook for 12 minutes, or until water has been absorbed.
  • 2 Meanwhile, combine the Tandoori spices with half of the yogurt in a bowl. Add the salmon and stir to coat. Place salmon on a baking tray lined with foil, then cook under the hot grill for around 10 minutes, until, slightly charred and cooked through, turn occasionally.
  • 3 For the rata cut the cucumber into quarters lengthways, slice out the seeds and reserve the outer cucumber. Add the seeds to a bowl with the remaining yogurt, mint and 1 tbs of the lemon juice stir well.
  • 4 For the salad dice the remaining outer cucumber and combine the tomatoes, onion and remaining lemon juice in a bowl. Serve the salmon with the rice, cucumber salad, raita and extra lemon wedges to garnish.

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