Tandoori salmon with rice and lentil pilaf

RED lentils add great flavour and texture to this pilaf, along with bonus fibre and protein.

SERVES: 4

Ingredients

90g (1⁄3 cup) Greek yoghurt 2 tbsp gluten-free tandoori paste

4 (about 150g each) salmon fillets

1 tbsp ghee

1⁄2 tsp cumin seeds

6 whole cloves

1 small brown onion, halved, thinly sliced

2 garlic cloves, crushed 2cm piece fresh ginger, peeled, finely grated

1 dried bay leaf

200g (1 cup) basmati rice 80g (1⁄3 cup) red lentils 435ml (1 3⁄4 cups) vegetable liquid stock

1 lemon

1 lebanese cucumber

1 small red onion, halved, thinly sliced

1⁄2 cup fresh coriander leaves Extra yoghurt, to serve

Method

Preheat the oven to 180C/160C fan-forced. Line a baking tray with baking paper.

Combine the yoghurt and paste in a glass or ceramic bowl. Add the salmon. Turn to coat. Set aside to develop the flavours.

Heat the ghee in a saucepan over medium-low heat. Stir in the cumin and cloves for 1 minute.

Add the onion and cook, stirring, for 2 minutes or until soft. Stir in garlic, ginger and bay leaf for 1 minute or until aromatic. Add rice and lentils.

Stir in stock. Bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes. Stand, covered, for 5 minutes, then fluff with a fork.

Meanwhile, heat a chargrill on medium-high. Cook the salmon on a piece of baking paper, turning, for 2 minutes or until charred. Transfer to prepared tray. Bake for 3-4 minutes for medium or until cooked to your liking.

Juice half the lemon. Cut remaining lemon into wedges. Combine the juice, cucumber, onion and coriander in a bowl. Season. Toss to combine.

Divide pilaf among plates. Top with the salmon and onion mixture. Serve with lemon and yoghurt, if using.

TIP: Mix finely chopped fresh mint into leftover yoghurt and serve as a cooling raita, or add a spoonful of yoghurt to a basic vinaigrette for a creamy dressing

Recipe by Katrina Woodman

Photo by Brett Stevens