Seared Tandoori Salmon & Garlic Rice
with Tomato Salad, Mint Yoghurt & Almonds
- Almond
- Milk
- Fish
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Gluten
- Wheat
- Crustaceans
- Fish
- Molluscs
Ingredients
2
Tomato
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Mint
1 packet
Basmati Rice
(May be present: Soy, Gluten, Wheat.)
1 packet
Tandoori Paste
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
Cooking Steps
Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until golden and fragrant, 1-2 minutes. Add basmati rice, the water and salt and bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until 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 mint leaves. In a small bowl, combine Greek-style yoghurt and 1/2 the mint. Season with salt and pepper to taste. Set aside.
Roughly chop tomato. In a medium bowl, combine tomato and a drizzle of white wine vinegar and olive oil. Season, then stir to combine.
Pat salmon dry with paper towel. In a second medium bowl, add tandoori paste and salmon. Gently turn salmon to coat.
TIP: Patting the salmon skin dry helps it crisp up in the pan.
In a large frying pan, heat a drizzle of olive oil over medium heat. When oil is hot, cook 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 baby spinach leaves through garlic rice. Divide rice between plates. Top with seared tandoori salmon, tomato salad and a dollop of mint yoghurt. Garnish with flaked almonds and remaining mint to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tandoori salmon, though some found it mild. The garlic rice was a hit, with its buttery taste complementing the dish well.
- Ease of prep: Quick and simple to make, though some had trouble with the tandoori paste burning in the pan.
- Suggestions: Try marinating the salmon longer for more flavour. Some recommend adding extra vegetables or swapping tomatoes for cucumber.
- Portions: A few found the meal generous and filling, while others wanted more vegetables or larger salmon pieces.
- Texture: Some noted the rice was sticky; others found the salmon skin unpleasant. Adjust cooking times for preferred doneness.
