Tandoori salmon with coriander rice
Serves 4 Cost per serve $6.75 Time to make 30 min plus 15 min marinating
diabetes friendly ¼ cup reduced-fat plain yoghurt,
plus extra ¼ cup, to serve 1 tablespoon tandoori paste 4 x 125g skinless salmon fillets 2 red capsicums, seeded,
cut into wedges 1 head of broccoli,
cut into florets 1 teaspoon cumin 2 bunches asparagus, trimmed ²⁄³ cup basmati rice 2 tablespoons chopped coriander 2 teaspoons finely grated lemon zest, plus lemon wedges, to serve 1 Preheat oven to 180°C. Line 2 baking trays with baking paper. Combine yoghurt with tandoori paste in a shallow glass or ceramic dish. Add salmon and turn to coat. Cover dish and place in fridge to marinate for 15 minutes. 2 Place capsicums and broccoli on one of the prepared baking trays; sprinkle with cumin and spray with olive oil. Roast veg for 15 minutes, or until tender and golden, adding asparagus for last 5 minutes of cooking time. 3 Meanwhile, drain salmon of excess marinade and place on the other prepared baking tray; roast for 10–12 minutes, or until cooked to your liking. 4 Meanwhile, boil rice in a large saucepan of water for 12 minutes, or until just tender, then drain and return to pan. Add coriander and lemon zest; stir to combine and cover to keep warm. 5 Divide salmon, rice and roast vegetables among 4 plates; top with a dollop of yoghurt, season with cracked black pepper and serve with a lemon wedge.