Tandoori salmon with wild rice and raita
Waitrose and Partners

Tandoori salmon with wild rice and raita

3 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 500g Fage Total 5% Fat Natural Greek Yoghurt
  • ½ x 180g jar Cooks Ingredients Tandoori Paste
  • 4 x 120g salmon fillets, skin removed
  • 240g basmati and wild rice
  • 235g bag washed and ready spinach
  • ½ tbsp cumin seeds
  • 1 small red onion, finely sliced, to garnish
  • 1 lime, squeeze of juice, 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.


Typical values per serving when made using specific products in recipe


2,651kJ/ 643kcals



Saturated Fat












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3 out of 5 stars1 rating