Takes 20MINS serves 4 3tbsp tandoori curry paste 300g natural yoghurt 4 boneless salmon fillets 250g basmati rice Bunch of spring onions, sliced
Handful flaked almonds, toasted 25g pack fresh chives, finely snipped
1 lime, cut into wedges
Pre-heat the oven to 220°C/gas 7. Mix together the tandoori paste and 100g of the yoghurt. Spread the mixture over the salmon and place on a parchment-lined baking tray. Bake for 15-20 mins, until the salmon is cooked through. Meanwhile, cook the rice according to the packet instructions, then mix with the spring onions and almonds. Mix together the remaining yoghurt and chives. Divide the salmon between 4 plates and serve with the rice, yoghurt mixture and lime wedges.
only 20 mins Boneless chicken Breast will work just as well as salmon in this recipe