Waitrose and Partners
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

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Ingredients

  • 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,651kJ/ 643kcals

Fat

27g

Saturated Fat

8.6g

Carbohydrates

52.7g

Sugars

5.9g

Fibre

5g

Protein

44.9g

Salt

0.92g

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