Tandoori salmon with fragrant rice

title="Tandoori salmon with fragrant rice"
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(10) Rate it

• 0:20 Prep


• 0:30 Cook


• 
  4 Servings


• Capable cooks

Easy to prepare and utterly delicious, this salmon dish is bound to become a favourite.

Featured in
Nutrition information, Main recipes

Ingredients

• 1 tablespoon tandoori paste


• 3/4 cup (210g) thick Greek-style yoghurt


• 4 x 175g skinless salmon fillets


• 2 tablespoons 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


• 1 1/2 cups (300g) Basmati rice


• 2 tablespoons chopped coriander


• Extra lemon wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Combine the tandoori paste and 1/2 cup (140g) yoghurt in a bowl. Coat salmon in mixture, then set aside until ready to cook.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Heat oil in a pan over medium-low heat. Add onion, garlic, zest and spices, then stir for 3-5 minutes until softened. Add rice, stir once to coat in oil mixture, then stir in 2 1/4 cups (560ml) water and a little salt. Bring to the boil, then cover, reduce heat to low and simmer for 12 minutes until liquid is absorbed. Remove from heat and set aside, covered, for 5 minutes until rice is tender. Stir in lemon juice and coriander.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Meanwhile, preheat the grill to high. Place salmon on a foil-lined tray and cook under the grill for 6-8 minutes, turning once, until lightly charred and cooked through. Serve with rice, extra yoghurt and lemon.
  
  
  

• Low carb


• Low sugar

Nutrition

• 3249 kj

  Energy




• 33g

  Fat Total




• 9g

  Saturated Fat




• 2g

  Fibre




• 50g

  Protein




• 122mg

  Cholesterol




• 308.63mg

  Sodium




• 8g

  Carbs (sugar)




• 68g

  Carbs (total)

All nutrition values are per serve

• Author: Louise Pickford


• Image credit: Ian Wallace


• Publication: Taste.com.au

Source: taste.com.au