Tikka-spiced salmon with pilaf
14
Points®
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
Low Fat Natural Yogurt
30 g
Salmon, raw
4 fillet(s), medium
Cauliflower, Raw
300 g
Calorie controlled cooking spray
4 spray(s)
Onion
1 large
Garlic
1 clove(s)
Cinnamon Stick
1 stick(s)
Cardamom Pods
1 teaspoon(s)
Turmeric
1 teaspoon(s)
Flaked almonds
10 g
Raisins
40 g
Basmati rice, microwavable
1 pouch(es), cooked
Vegetable stock cube
0.5 cube(s)
Coriander, fresh
1 tablespoon(s)
Spinach
200 g
Lemon
1 medium
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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