Nutrition per portion
- 250g (9oz) low-fat natural yogurt
- 2tbsp tikka paste (we used Patak’s)
- 4 skinless salmon fillets
- lime wedges, to serve
- for the rice:
- 2tbsp olive oil
- 2 onions, 1 finely chopped and 1 finely sliced
- 1tsp each cumin and turmeric
- 200g (7oz) basmati rice
- 1 red pepper, finely diced
- large handful coriander leaves
Mix the yogurt and tikka paste in a non-metallic bowl and add the salmon fillets. Leave to marinate for at least 2 hours, or overnight if possible.
To make the rice, heat half the oil in a lidded sauté pan. Sweat the finely chopped onions for about 5 minutes, then add the spices and cook for a further couple of minutes. Add the rice, coat well in the spices and fry for a minute or so, then add 400ml (14fl oz) cold water. Turn the heat up and bring the water to a simmer, then cover the pan, turn the heat right down and leave to cook until all the water has been absorbed (about 8 to 10 minutes). Turn the heat off and leave covered for a further 5 or so minutes.
While the rice is cooking, heat the rest of the oil in a frying pan and fry the sliced onion. Remove, then fry the red pepper. When the rice is done, stir the pepper and coriander through and sprinkle the sliced onion on top.
To cook the salmon, heat the grill to medium-high. Grill the fillets for about 10 to 15 minutes until cooked. Serve with the rice and lime wedges.