Tandoori Salmon and Dill Rice

Ingredients

• Pink salmon

  Fish, raw

  120g

• Rice Basmati

  Compliments

  50g

• Yoghurt

  Fage

  40g

• Rapeseed Oil

  5g

• Tomato puree

  Canned, without salt added

  5g

• Dill

  Fresh

  2 tbsp or 1g

• Ginger Paste

  House

  15g

• Garlic Paste

  Laxmi

  15g

• Mint

  Freshdirect

  1 tablespoon or 3g

• Cumin Powder

  Laxmi Brand

  ½ Tbsp or 3g

• Butterfly, Coriander Powder

  Pt. Gunacipta Multirasa

  2g

• Paprika, Powder

  Powder, Great Value

  2g

• Chili powder

  Spices

  ½ tsp or 1g

• Garam Masala

  Badia

  ½ tsp or 12g

• Red Onion

  Freshdirect

  ¼ small raw or 17g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. To make the cucumber raita, finely chop the red onion and mint, finely slice the cucumber and combine it with 30g of yoghurt in a bowl with a squeeze of lemon juice, salt and pepper.
2. For the dill rice, finely chop the fresh dill and set aside. Rinse the rice in cold water until the water runs clear and drain. Add two parts water to one part rice in a saucepan, alongwith the dill and a pinch of salt and bring to a boil covered. When most of the water hasevaporated and the top of the rice is visible, turn the heat down to low and leave to cook covered for 10 minutes before turning the heat off, leaving to sit for another 10 minutes.
3. To prepare the salmon, make the marinade by combining the remaining 10g of yoghurt with the tomato puree, paprika, garam masala, coriander powder, cumin powder, chilli powder, ginger paste, garlic paste, oil, 1 tbsp. water, squeeze of lemon juice, salt and pepper.
4. Rub the marinade over the salmon and leave to sit for 10 minutes minimum. Bring a nonstick pan to medium-high heat and add the salmon. Cook for 3-4 minutes on each side or until cooked.
5. Finally, plate everything, garnish with freshly chopped coriander and a squeeze of lemon juice and serve.