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.