One-pan tikka salmon with jewelled rice
- Preparation and cooking time
- Serves 3
- 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
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.