One-pan tikka salmon with jewelled rice

One-pan tikka salmon with jewelled rice

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(26 ratings)

Prep: 10 mins Cook: 45 mins

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 and extra info

Nutrition: per serving

  • kcal673
  • fat25g
  • saturates4g
  • carbs68g
  • sugars21g
  • fibre7g
  • protein42g
  • salt0.9g
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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.

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Comments, questions and tips

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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.

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