One-pan tikka salmon with jewelled rice

One-pan tikka salmon with jewelled rice

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3

Marinate salmon with yogurt and curry paste, then cook with brown rice in one pan to steam the fish until tender and flaky

Nutrition: per serving
NutrientUnit
kcal673
fat25g
saturates4g
carbs68g
sugars21g
fibre7g
protein42g
salt0.9g
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Ingredients

Method

  • 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.

Goes well with

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    Rating: 5 out of 5.29 ratings
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