One-pan tikka salmon with jewelled rice
By Cassie Best
Marinate salmon with yogurt and curry paste, then cook with brown rice in one pan to steam the fish until tender and flaky
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Prep:10 mins
Cook:45 mins
- Serves 3
- Easy
Nutrition per serving
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kcal 673
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fat 25g
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saturates 4g
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carbs 68g
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sugars 21g
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fibre 7g
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protein 42g
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salt 0.9g
Ingredients
- 3 tbsp tikka curry paste
- 150ml pot natural low-fat yogurt
- 3 salmon fillets, skinned
- 2 tsp olive oil
- 1 large red onion, chopped
- 1 tsp turmeric
- 50g soft dried apricots, chopped
- 200g brown basmati rice
- 100g pack pomegranate seeds
- small pack coriander, leaves picked
Method
Combine 1 tbsp of the curry paste with 2 tbsp yogurt. Season the salmon and smear the yogurt paste all over the fillets, then set aside.
Heat the oil in a large pan (with a lid) and add the onion. Boil the kettle. Cook the onion for 5 mins to soften, and stir in the remaining curry paste then cook for 1 min more. Add the turmeric, apricots and rice, season well and give everything a good stir. Pour in 800ml water from the kettle. Bring to a boil, and simmer for 15 mins. Cover with a lid, lower the heat to a gentle simmer and cook for 15 mins more.
Uncover the rice and give it a good stir. Put the salmon fillets on top of the rice and re-cover the pan. Turn the heat to its lowest setting and leave undisturbed for 15-20 mins more until the salmon and rice are perfectly cooked. Scatter over the pomegranate seeds and coriander, and serve with the yogurt.
