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Tandoori salmon with fragrant rice
Tandoori salmon with fragrant rice
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Simple and satisfying salmon recipe that will quickly become a crowd-pleaser.
Ingredients:
  • 24.80 gm tandoori paste
  • 210g yoghurt
  • 4 x 175g skinless salmon fillets
  • 36.40 gm olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Zest and juice of 1/2 lemon
  • 3 green cardamom pods, bruised
  • 3 whole cloves, lightly bruised
  • 300g basmati rice
  • 40.00 ml chopped coriander
  • Extra lemon wedges, to serve
Instructions:
  • Mix the aromatic tandoori paste with 1/2 cup (140g) creamy yoghurt in a bowl. Coat the succulent salmon in the flavorful mixture and let it marinate until it's time to cook.
  • Start by heating oil in a pan over gentle heat. Add onion, garlic, zest, and spices, and cook for 3-5 minutes until softened. Stir in rice to coat in the flavorful mixture. Pour in 2 1/4 cups (560ml) water and a pinch of salt. Bring to a boil, then cover and simmer on low for 12 minutes until liquid is absorbed. Let it sit off the heat, covered, for 5 minutes for the rice to fully cook. Finish off by mixing in lemon juice and coriander.
  • Preheat the grill to high. Grill the salmon on a foil-lined tray for 6-8 minutes, flipping once, until perfectly charred and cooked. Serve with rice, extra yoghurt, and lemon.

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