Tandoori salmon with fragrant rice

Easy to prepare and utterly delicious, this salmon dish is bound to become a favourite.

Recipe «Tandoori salmon with fragrant rice» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp tandoori paste, 3/4 cup thick Greek-style yoghurt, 4 x 175g skinless salmon fillets, 2 tbsp olive oil, 1 small onion, finely chopped , 2 garlic cloves, finely chopped, Grated zest and juice of 1/2 lemon, plus wedges to serve, 3 green cardamom pods, bruised , 3 whole cloves, lightly bruised, 1 1/2 cups Basmati rice, 2 tbsp chopped coriander.

Ingredients:

• 1 tbsp tandoori paste 
• 3/4 cup thick Greek-style yoghurt 
• 4 x 175g skinless salmon fillets 
• 2 tbsp olive oil 
• 1 small onion, finely chopped 
• 2 garlic cloves, finely chopped 
• Grated zest and juice of 1/2 lemon, plus wedges to serve 
• 3 green cardamom pods, bruised 
• 3 whole cloves, lightly bruised 
• 1 1/2 cups Basmati rice 
• 2 tbsp chopped coriander 

Instructions

1. Combine the tandoori paste and 1/2 cup (140g) yoghurt in a bowl. Coat salmon in mixture, then set aside until ready to cook.
2. Heat oil in a pan over medium-low heat. Add onion, garlic, zest and spices, then stir for 3-5 minutes until softened. Add rice, stir once to coat in oil mixture, then stir in 2 1/4 cups (560ml) water and a little salt. Bring to the boil, then cover, reduce heat to low and simmer for 12 minutes until liquid is absorbed. Remove from heat and set aside, covered, for 5 minutes until rice is tender. Stir in lemon juice and coriander.
3. Meanwhile, preheat the grill to high. Place salmon on a foil-lined tray and cook under the grill for 6-8 minutes, turning once, until lightly charred and cooked through. Serve with rice, extra yoghurt and lemon.