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Photo of Tikka-spiced salmon with pilaf by WW

Tikka-spiced salmon with pilaf

6
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
This Indian-inspired salmon dish is easy to make and full of flavour –using ready-cooked rice really cuts down on the cooking time.

Ingredients

Curry paste

40 g, tikka

Low Fat Natural Yogurt

30 g

Salmon, raw

4 fillet(s), medium

Cauliflower, Raw

300 g, cut into florets

Calorie controlled cooking spray

4 spray(s)

Onion

1 large, thinly sliced

Garlic

1 clove(s), thinly sliced

Cinnamon Stick

1 stick(s)

Cardamom Pods

1 teaspoon(s), 6 pods, crushed

Turmeric

1 teaspoon(s)

Flaked almonds

10 g

Raisins

40 g

Basmati rice, microwavable

1 pouch(es), cooked

Vegetable stock cube

½ cube(s), made with 100ml hot water

Coriander, fresh

1 tablespoon(s)

Spinach

200 g

Lemon

1 medium, cut into wedges

Instructions

  1. 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.
  2. Meanwhile, put the cauliflower in a pan of boiling water and, cook for 5 minutes, then drain and set aside
  3. 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.

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