Tandoori salmon with rice and lentil pilaf

Recipes / Fish

Red lentils add great flavour and texture to this pilaf, along with bonus fibre and protein.

Recipe «Tandoori salmon with rice and lentil pilaf» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 90g Greek yoghurt, 2 tbsp gluten-free tandoori paste, 4 salmon fillets, 1 tbsp ghee, 1/2 tsp cumin seeds , 6 whole cloves, 1 small brown onion, halved, thinly sliced, 2 garlic cloves, crushed , 2cm piece fresh ginger, peeled, finely grated, 1 dried bay leaf, 200g basmati rice, 80g red lentils, 435ml Massel vegetable liquid stock, 1 lemon, 1 Lebanese cucumber, 1 small red onion, halved, thinly sliced.

Ingredients:

  • 90g Greek yoghurt 
  • 2 tbsp gluten-free tandoori paste 
  • 4 salmon fillets 
  • 1 tbsp ghee 
  • 1/2 tsp cumin seeds 
  • 6 whole cloves 
  • 1 small brown onion, halved, thinly sliced 
  • 2 garlic cloves, crushed 
  • 2cm piece fresh ginger, peeled, finely grated 
  • 1 dried bay leaf 
  • 200g basmati rice 
  • 80g red lentils 
  • 435ml Massel vegetable liquid stock 
  • 1 lemon 
  • 1 Lebanese cucumber 
  • 1 small red onion, halved, thinly sliced 
  • 1/2 cup fresh coriander leaves 
  • Extra yoghurt, to serve 

Instructions

  1. Preheat the oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Combine the yoghurt and paste in a glass or ceramic bowl. Add the salmon. Turn to coat. Set aside to develop the flavours.
  2. Heat the ghee in a saucepan over medium-low heat. Stir in the cumin and cloves for 1 minutes. Add the onion and cook, stirring, for 2 minutes or until soft. Stir in garlic, ginger and bay leaf for 1 minutes or until aromatic. Add rice and lentils. Stir in stock. Bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes. Stand, covered, for 5 minutes, then fluff with a fork.
  3. Meanwhile, heat a chargrill on medium-high. Cook the salmon on a piece of baking paper, turning, for 2 minutes or until charred. Transfer to prepared tray. Bake for 3-4 minutes for medium or until cooked to your liking.
  4. Juice half the lemon. Cut remaining lemon into wedges. Combine the juice, cucumber, onion and coriander in a bowl. Season. Toss to combine.
  5. Divide pilaf among plates. Top with the salmon and onion mixture. Serve with lemon and yoghurt, if using.