Description
A flavorful one-pan recipe featuring perfectly cooked salmon fillets marinated in tikka curry paste and yogurt, served over aromatic jewelled brown basmati rice studded with apricots, pomegranate seeds, and fresh coriander for a vibrant and healthy meal.
Ingredients
Scale
Marinade and Salmon
- 3 tbsp tikka curry paste
- 150ml natural low-fat yogurt
- 3 salmon fillets, skinned
- 2 tsp olive oil
Rice and Jewels
- 1 large red onion, chopped
- 1 tsp turmeric
- 50g soft dried apricots, chopped
- 200g brown basmati rice
- 100g pomegranate seeds
- Small pack coriander leaves, picked
Instructions
- Prepare the marinade and salmon: Combine 1 tablespoon of the tikka curry paste with 2 tablespoons of natural low-fat yogurt. Season the salmon fillets with salt and pepper, then coat them thoroughly with the curry yogurt mixture. Set aside to marinate while preparing the rice.
- Cook the onion and spices: Heat 2 teaspoons olive oil in a large pan with a lid over medium heat. Add the chopped red onion and cook for 5 minutes until softened. Stir in the remaining 2 tablespoons of tikka curry paste and cook for another minute to release the spices’ aroma.
- Add rice and flavorings: Stir in 1 teaspoon turmeric, chopped dried apricots, and 200g brown basmati rice. Season well with salt and pepper, then mix all ingredients thoroughly to evenly coat the rice and apricots with the spices.
- Simmer the rice: Pour 800ml boiling water into the pan, bring to a boil, then reduce to a gentle simmer. Cover with the lid and cook for 15 minutes. After 15 minutes, uncover, stir the rice to prevent sticking, then re-cover and cook for an additional 15 minutes on low heat, allowing the rice to absorb the liquid fully.
- Cook salmon on top of rice: Uncover the pan and gently place the marinated salmon fillets on top of the rice. Cover the pan again and set heat to the lowest setting. Cook undisturbed for 15 to 20 minutes until the salmon is perfectly cooked through and the rice is tender.
- Finish and serve: Remove the lid, scatter fresh pomegranate seeds and picked coriander leaves over the dish for a burst of color and freshness. Serve the one-pan tikka salmon and jewelled rice with the remaining natural low-fat yogurt as an accompaniment.
Notes
- Use a heavy-based pan with a tight-fitting lid to ensure even cooking and prevent steam from escaping.
- Feel free to substitute brown basmati rice with white basmati rice, but adjust cooking times accordingly.
- Marinating the salmon for at least 30 minutes enhances the flavor but is optional if you’re short on time.
- This dish can be served with a side of steamed vegetables or a simple salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: tikka salmon, jewelled rice, one-pan meal, Indian-inspired, brown basmati rice, pomegranate, apricots, healthy dinner
