Tandoori salmon with wild rice and raita

Name: Tandoori salmon with wild rice and raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Fage Total 5% Fat Natural Greek Yoghurt; 180 g jar Cooks Ingredients Tandoori Paste; 120 g salmon fillets, skin removed; 240 g basmati and wild rice; 235 g bag washed and ready spinach; ½ tbsp cumin seeds; 1 small red onion, finely sliced, to garnish; 1 lime, squeeze of juice, the rest in wedges

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Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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500g Fage Total 5% Fat Natural Greek Yoghurt
½ x 180g jar Cooks Ingredients Tandoori Paste
4 x 120g salmon fillets, skin removed
240g basmati and wild rice
235g bag washed and ready spinach
½ tbsp cumin seeds
1 small red onion, finely sliced, to garnish
1 lime, squeeze of juice, the rest in wedges

Preheat the grill to medium-high (240°C). Mix 150g yogurt and the tandoori paste in a mixing bowl. Add the salmon fi llets, coating them well. Meanwhile, simmer the rice in a pan of boiling water for about 20 minutes until cooked through, then drain.
Put the spinach in a colander and carefully pour over just-boiled water from the kettle to wilt. Refresh under cold running water and squeeze out the excess liquid, then roughly chop and pat dry with kitchen towel.
For the raita, dry-toast the cumin seeds in a frying pan until aromatic. Add to a bowl with the remaining 350g yogurt, the spinach and a pinch of salt, and stir to combine. In a separate bowl, toss the red onion with a squeeze of lime juice and a pinch of salt.
Put the salmon on a foil-lined tray (don’t scrape off the marinade) and grill for 4 minutes on each side. Serve with the rice, raita and lime wedges, and garnish with the onion.

Typical values per serving when made using specific products in recipe