Tikka-spiced salmon with pilaf
This Indian-inspired salmon dish is easy to make and full of flavour –using ready-cooked rice really cuts down on the cooking time.
40 g, tikka
Low Fat Natural Yogurt
4 fillet(s), medium
300 g, cut into florets
Calorie controlled cooking spray
1 large, thinly sliced
1 clove(s), thinly sliced
1 teaspoon(s), 6 pods, crushed
Basmati Rice, Microwavable
1 pouch(es), cooked
Vegetable stock cube(s)
½ cube(s), made with 100ml hot water
1 medium, cut into wedges
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mix the tikka paste and yogurt together, rub it all over the salmon, then put the fish, onto a foil-lined baking tray and cook for 15 minutes.
- Meanwhile, put the cauliflower in a pan of boiling water and, cook for 5 minutes, then drain and set aside
- Mist a pan with the cooking spray and cook the onion for 5 minutes over a medium heat. Add the garlic and spices, and cook for 1 minute. Stir in the almonds, raisins, rice, cauliflower and stock. Cook, stirring, for a few minutes or until the stock has been absorbed. Stir in the coriander and spinach to wilt, and season. Serve with the salmon and lemon wedges.