Salmon Tikka with Pilau Rice

I love Salmon. It is one my favourite things to make, especially during the week as it is quick and easy to prepare. It is just a shame that salmon is expensive over here in Berlin. But I still try and include it as a quick and healthy meal after work.

Salmon is such a versatile fish and can handle big flavours which is why this dish works so well. I love the pilau rice with this recipe and just add any veg that I happen to have in my fridge. It’s a great one for leftovers!

Ingredients: serves 2

For the Salmon Tikka:

2 salmon fillets

3 tbpsn plain yoghurt

1 tbspn garam masala

1 tbpsn cumin

1 tbpsn paprika

1 tspn turmeric

Juice of 1 lime

2 tspn dried chilli flakes

For the Pilau Rice:

1 red pepper (finely chopped)

100g basmati rice

100g frozen peas (de-frosted)

2 spring onions (finely chopped)

2 tspn turmeric

2 red chillies (finely chopped)

Juice of half a lemon

Handful of fresh coriander (roughly chopped)

• Pre-heat the oven to gas mark 5/ 190 degrees celsius.
• For the salmon tikka: add all the ingredients for the marinade (apart from the salmon) to a deep dish and mix well. Coat the salmon in the marinade and then leave in the bowl (skin side up) for a further 20 minutes at least.
• Add the salmon to an oven dish with some lemon slices and place in the oven for around 20-25 minutes.
• In the meantime cook the rice according the packet instructions. Take the rice off the heat and leave in the pan with the lid on. Place to one side for 10-15 minutes.
• Once the rice has been left to stand add to a large mixing bowl. Add the rest of the ingrdients and mix well.
• Plate up the pilau and top with the salmon. Garnish with some more coriander.

I also serve a cucumber raita on the side.