Salmon tikka with lemon rice and cucumber raita

Salmon fillets in a tangy tikka marinade, roasted until charred at the edges, with turmeric lemon rice and a cooling raita.

Ingredients

• 4 Salmon fillets, skinless
• 100 g Natural yoghurt
• 5 g Garam masala
• 3 g Ground cumin
• 5 g Paprika
• 2 g Chilli powder, add more if you like it hot
• 2 g Ground turmeric
• 0.2 Garlic, crushed
• 10 g Fresh ginger, grated
• 1 Lemons, juiced
• 3 g Salt
• 300 g Basmati rice, rinsed
• 15 ml Vegetable oil
• 3 g Cumin seeds
• 1 g Ground turmeric
• 1 Lemons, zest and juice
• 150 g Natural yoghurt
• 0.5 Cucumber, grated and squeezed
• 5 g Fresh mint, chopped

Method

1. Mix all the marinade ingredients with a pinch of salt and coat the salmon. Leave while you start the rice.
2. Heat the oil in a pan, sizzle the cumin seeds for 30 seconds, stir in the turmeric and rice, then add 450ml water and a pinch of salt. Cover and cook on the lowest heat until the water has gone. Fork in the lemon zest and juice.
3. Heat the oven to 220°C (200°C fan). Sit the salmon on a lined tray and roast until just cooked and charred at the edges.
4. Mix the yoghurt, cucumber and mint with a pinch of salt.
5. Serve the salmon on the lemon rice with the raita on the side.