ONE-PAN TIKKA SALMON WITH JEWELLED RICE

One-pan tikka salmon with jewelled rice image

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

Provided by Cassie Best

Time 55m

Number Of Ingredients 10

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 673 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 21 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 0.9 milligram of sodium