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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
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
COOKING 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.