One-pan tikka salmon with jewelled rice

One-pan tikka salmon with jewelled rice

  • 1
  • 2
  • 3
  • 4
  • 5
(16 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 3
Marinade salmon with yogurt and curry paste, then cook with brown rice in one pan to steam the fish until tender and flaky

Nutrition and extra info

Nutrition: per serving

  • kcal673
  • fat25g
  • saturates4g
  • carbs68g
  • sugars21g
  • fibre7g
  • protein42g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 tbsp tikka curry paste
  • 150ml pot natural low-fat yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 3 salmon fillets, skinned
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large red onion, chopped
  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 50g soft dried apricots, chopped
    Apricots

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 200g brown basmati rice
  • 100g pack pomegranate seeds
  • small pack coriander, leaves picked

Method

  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.

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
highlander60's picture
highlander60
23rd Mar, 2017
5.05
Lovely quick easy meal ... followed recipe Exactly as stated with no problems ... pomegranate seeds add colour and something different which works well...
juliemulie
9th Jul, 2016
5.05
Very easy, very delicious, very pretty. Didn't watch the time to closely when cooking the rice but mine was cooked perfectly. I liked having the yoghurt as I think it was a little dry without. Probably best to check everyone likes pomegranate seeds before sprinkling, but like previous comment, to me, the coriander and pomegranate are a must
ninap15
26th May, 2016
5.05
Forgot to rate.
ninap15
26th May, 2016
5.05
This was really easy and delicious. OH doesn't much like salmon but liked this dish.
MrsRAB
10th Apr, 2016
5.05
Lovely meal, I was told I'm allowed to do this one again! I think the timings in the recipe worked out pretty well, the rice could perhaps have done with slightly longer. Next time I'd add more apricots. Pomegranate seeds and coriander are a must!
wfraser
16th Jan, 2016
5.05
My family love this, it has become a regular in my house. I only use the yogurt for coating, I don't think it need any extra for serving.
Frantic Flapjack
28th Nov, 2014
3.8
This was really good. I only used the yogurt for the coating but I didn't cook with the rice. I wrapped loosely in foil and baked in a hot oven for 15/20 minutes as I wasn't confident that the fish would be cooked at the same time as the rice. This turned out to be a good idea as the rice took about 10 minutes longer than the recipe states. Will be making this again.
brynmadoc
25th Nov, 2014
5.05
Absolutely gorgeous! Brown rice took a little longer to cook than suggested time. Only used the yogurt for the coating as it didn't seem necessary to use anymore. Lovely combination with the pomegranate seeds. Highly recommend it.
claire_lloyd92
24th Nov, 2014
Could chicken be used in place of salmon and how would this affect the technique/cooking time?
goodfoodteam's picture
goodfoodteam
5th Dec, 2014
Hi there, thanks for your question. This would work really well with chicken, just check to see it is cooked through before serving, check after 20 mins then add a few extra minutes if it's not quite done.
Frantic Flapjack
28th Nov, 2014
3.8
You could use chicken but I would cook it separately as then you will be sure that both the rice and the chicken are cooked properly and not under or overdone.
wardbennett
22nd Nov, 2014
would these be dried or fresh pomegranate seeds?
goodfoodteam's picture
goodfoodteam
5th Dec, 2014
Hi there, this recipe calls for fresh pomegranate seeds.
Frantic Flapjack
28th Nov, 2014
3.8
I used fresh pomegranate seeds.
cjfogg
21st Nov, 2014
Any suggestions for a dairy and soya free alternative to the yoghurt?
goodfoodteam's picture
goodfoodteam
5th Dec, 2014
Hi there, why not try coconut milk instead.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.