Fish Main

Tandoori salmon with fragrant rice

Name: Tandoori salmon with fragrant rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon tandoori paste; 3/4 cup (210g) thick Greek-style yoghurt; 4 x 175g skinless salmon fillets; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; Grated zest & juice of 1/2 lemon, plus wedges to serve; 3 green cardamom pods, bruised; 3 whole cloves, lightly bruised; 1 1/2 cups (300g) basmati rice; 2 tablespoons chopped coriander

Rate now

20m

30m

Jump to recipe

by Louise Pickford

Food stylist and author

Oct 03, 2015

Easy to prepare and utterly delicious, this salmon dish is bound to become a favourite.

1 tablespoon tandoori paste
3/4 cup (210g) thick Greek-style yoghurt
4 x 175g skinless salmon fillets
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
Grated zest & juice of 1/2 lemon, plus wedges to serve
3 green cardamom pods, bruised
3 whole cloves, lightly bruised
1 1/2 cups (300g) basmati rice
2 tablespoons chopped coriander

Method

1.

Combine the tandoori paste and 1/2 cup (140g) yoghurt in a bowl. Coat salmon in mixture, then set aside until ready to cook.
2.

Heat oil in a pan over medium-low heat. Add onion, garlic, zest and spices, then stir for 3-5 minutes until softened. Add rice, stir once to coat in oil mixture, then stir in 2 1/4 cups (560ml) water and a little salt. Bring to the boil, then cover, reduce heat to low and simmer for 12 minutes until liquid is absorbed. Remove from heat and set aside, covered, for 5 minutes until rice is tender. Stir in lemon juice and coriander.
3.

Meanwhile, preheat the grill to high. Place salmon on a foil-lined tray and cook under the grill for 6-8 minutes, turning once, until lightly charred and cooked through. Serve with rice, extra yoghurt and lemon.