Save to your scrapbook
Tandoori salmon with wild rice & raita
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
A midweek winner, with cool, creamy Greek yogurt raita balancing the heat and spice of the tandoori paste. For a more intensely flavoured raita, lightly crush the toasted cumin seeds in a pestle and mortar before stirring into the yogurt.
500g FAGE Total 5% Fat Natural Greek Recipe Strained Yogurt
½ x 180g jar Cooks’ Ingredients Tandoori Paste
4 x 120g salmon fillets, skin removed
240g basmati and wild rice
235g bag ready-washed spinach
½ tbsp cumin seeds
1 small red onion, finely sliced, to garnish
1 lime, squeeze of juice and the rest in wedges
1. Preheat the grill to medium-high (240°C). Mix 150g yogurt and the tandoori paste in a mixing bowl. Add the salmon fi llets, coating them well. Meanwhile, simmer the rice in a pan of boiling water for about 20 minutes until cooked through, then drain.
2. Put the spinach in a colander and carefully pour over just-boiled water from the kettle to wilt. Refresh under cold running water and squeeze out the excess liquid, then roughly chop and pat dry with kitchen towel.
3. For the raita, dry-toast the cumin seeds in a frying pan until aromatic. Add to a bowl with the remaining 350g yogurt, the spinach and a pinch of salt, and stir to combine. In a separate bowl, toss the red onion with a squeeze of lime juice and a pinch of salt.
4. Put the salmon on a foil-lined tray (don’t scrape off the marinade) and grill for 4 minutes on each side. Serve with the rice, raita and lime wedges, and garnish with the onion.
This recipe appeared within the March 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in February 2019.