Name: Tandoori salmon pilaf
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 4 x 200g salmon fillets; 1/4 cup (70g) tandoori curry paste; 2 tablespoon yogurt; 2 teaspoon lemon juice; 2 tablespoon peanut oil; 2 clove garlic, sliced; 1 white onion (200g), sliced; 1/2 teaspoon cumin seeds; 1/2 teaspoon coriander seeds; 1/8 teaspoon ground turmeric; 1 1/2 cup (300g) basmati rice; 3 1/2 cup (875ml) chicken stock; 2 teaspoon grated lemon rind; Riata; 1/2 lebanese cucumber (75g); 1 tablespoon chopped fresh mint; 3/4 cup (200g) yogurt

Ingredients

4 x 200g salmon fillets

1/4 cup (70g) tandoori curry paste

2 tablespoon yogurt

2 teaspoon lemon juice

2 tablespoon peanut oil

2 clove garlic, sliced

1 white onion (200g), sliced

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/8 teaspoon ground turmeric

1 1/2 cup (300g) basmati rice

3 1/2 cup (875ml) chicken stock

2 teaspoon grated lemon rind

Riata

1/2 lebanese cucumber (75g)

1 tablespoon chopped fresh mint

3/4 cup (200g) yogurt

Method

1.Place salmon in non-metallic dish; pour combined paste, yogurt and juice over fish. If time permits, cover and refrigerate 2 hours.

2.Meanwhile, preheat oven to 200°C/180°C fan-forced.

3.Heat oil in flameproof baking dish; cook onion, garlic and spices, stirring over heat, until onion softens. Add rice; stir until coated with oil. Stir in stock and rind; bring to the boil. Remove from heat, cover tightly with lid or foil; roast in oven 15 minutes.

4.Uncover rice, top with salmon; roast further 8 minutes or until salmon is cooked as desired.

5.Meanwhile, to make the riata, halve the cucumber lengthways; remove and discard seeds. Chop cucumber finely; combine with mint and yogurt in small bowl

6. Serve salmon with rice and raita; sprinkle with coriander, if desired.

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Ingredients

Method

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