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One-pan tikka salmon with jewelled rice

Marinade salmon with yogurt and curry paste, then cook with brown rice in one pan to steam the fish until tender and flaky

  • Prep: 10 mins
    Cook: 45 mins
  • Serves 3
  • Easy
  • Serves 3
  • Easy
  • Calories 673
  • Carbohydrates 68
  • Saturated Fat 4
  • Sugar 21
  • Protein 42
  • Fat 25
  • Fibre 7
  • Salt 0.9

Nutrition per serving

  • Calories 673
  • Carbohydrates 68
  • Saturated Fat 4
  • Sugar 21
  • Protein 42
  • Fat 25
  • Fibre 7
  • Salt 0.9

Ingredients

  • 3 tbsp tikka curry paste
  • 150ml pot natural low-fat yogurt
  • 3 salmon fillets, skinned
  • 2 tsp olive oil
  • 1 large red onion, chopped
  • 1 tsp turmeric
  • 50g soft dried apricots, chopped
  • 200g brown basmati rice
  • 100g pack pomegranate seeds
  • small pack coriander, leaves picked

Method

  1. Combine 1 tbsp of the curry paste with 2 tbsp yogurt. Season the salmon and smear the yogurt paste all over the fillets, then set aside.

  2. Heat the oil in a large pan (with a lid) and add the onion. Boil the kettle. Cook the onion for 5 mins to soften, and stir in the remaining curry paste then cook for 1 min more. Add the turmeric, apricots and rice, season well and give everything a good stir. Pour in 800ml water from the kettle. Bring to a boil, and simmer for 15 mins. Cover with a lid, lower the heat to a gentle simmer and cook for 15 mins more.

  3. Uncover the rice and give it a good stir. Put the salmon fillets on top of the rice and re-cover the pan. Turn the heat to its lowest setting and leave undisturbed for 15-20 mins more until the salmon and rice are perfectly cooked. Scatter over the pomegranate seeds and coriander, and serve with the yogurt.

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