No-Fuss Tandoori Salmon and Onion Rice

Nutrition per serve

Ingredients

• 1pcs onion
• 2clov garlic
• 150g basmati rice
• 10g masala seasoning
• 1pcs Lebanese cucumber
• 130g natural yoghurt
• 2pcs Tasmanian salmon fillets
• 15ml vegetable oil
• 10ml white vinegar

Method

1. Step 1 — Start onion rice
   Thinly slice the onion. Crush or finely chop 2 garlic cloves. Heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Cook the onion, stirring, for 5 mins or until soft. Add the garlic, rice and half the masala seasoning and cook, stirring, for 30 secs or until the grains are well coated.
2. Step 2 — Finish onion rice
   Stir 375ml (1½ cups) water into the rice mixture and bring to the boil. Reduce the heat to medium-low and cook, covered, for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Pickle cucumber
   Meanwhile, finely chop half the cucumber and thinly slice the remaining cucumber. Put the sliced cucumber and 2 tsp white vinegar in a bowl, season with salt and pepper and toss to combine. Set aside to pickle, tossing occasionally, until needed.
4. Step 4 — Marinate salmon
   Combine the remaining masala seasoning and 1 tbs yoghurt in a large bowl and season with salt and pepper. Add the salmon and turn to coat.
5. Step 5 — Cook salmon
   Heat 2 tsp vegetable oil in a medium frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.
6. Step 6 — Serve up
   Combine the chopped cucumber and remaining yoghurt in a bowl. Divide the salmon, rice, cucumber yoghurt and drained pickled cucumber among plates and enjoy!

Allergens

Sulfit, Milch, Fisch