Blackened Salmon Tikka & Garlic Rice
with Tomato Salad & Mint Yoghurt- Milk
- Fish
- Almond
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Crustaceans
- Mollusc
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
It’s time to taste a classic Indian-style dish tonight. With tangy, smokey salmon and garlic-infused rice in this flavoursome meal, we know you're going to love every bite!
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 bunch
mint
1 packet
Greek-style yoghurt
(Contains: Milk;)
2
tomato
1 tub
tandoori paste
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water
¼ tsp
salt
1 tsp
white wine vinegar
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water, and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, pick and roughly chop the mint leaves. In a medium bowl, combine the Greek yoghurt and 1/2 the mint. Season to taste and mix well. Set aside.
Roughly chop the tomato. In a second medium bowl, combine the tomato, white wine vinegar and a drizzle of olive oil. Season with salt and pepper and stir to combine.
In a third medium bowl, place the tandoori paste and salmon and gently turn to coat.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Set aside. Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 3-4 minutes each side (depending on thickness).
TIP: The tandoori paste will char slightly in the pan, this adds to the flavour!
Stir the baby spinach leaves through the rice. Divide the garlic rice and blackened salmon tikka between plates. Top with the mint yoghurt and tomato salad. Garnish with the toasted almonds and remaining mint to serve.
