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Tikka salmon with tamarind pilaf rice

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Adjust Servings:
60g Greek yoghurt
1 tsp tikka curry powder
1/4 tsp garam masala
1/2 tbsp lemon juice
2 salmon fillets, skin removed and reserved
1/2 tbsp vegetable oil
1/2 tsp mustard seeds
1 white onion, finely sliced
2 garlic cloves, crushed
1/2 red chili, finely sliced, plus extra for garnish
1 small carrot, peeled and grated
3 frozen spinach cubes
1/2 tbsp tamarind paste
1 x 250g pouch cooked pilau rice
80g frozen peas
1 spring onion, finely sliced
A small handful of fresh coriander leaves, finely chopped

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Tikka salmon with tamarind pilaf rice

Tamarind adds an incredible sweet and sour tang to this fusion stir-fry which is topped with yoghurt-marinated salmon and crispy salmon skin. Adding grated carrot, peas and spinach to the rice is a clever way to get more vegetables into your diet.

  • Spicy
  • 30 Mins
  • Serves 2
  • Easy





  1. Add the greek yoghurt to a mixing bowl and stir in the tikka curry powder, garam masala and lemon juice to taste. Coat the salmon fillets in the marinade and refrigerate for at least 30 minutes, or preferably overnight.

  2. Place the salmon fillets on a lined baking tray and set aside.

  3. Heat the oil in a frying pan and add the mustard seeds. When they start to pop, toss in the onions and cook gently for 15-20 minutes, stirring occasionally, until soft and caramelised.

  4. Increase the heat to medium. Stir in the garlic and red chilli and cook for 1 minute or until fragrant. Add the grated carrot, frozen spinach and tamarind paste and cook for 6-8 minutes, stirring regularly, until the spinach is nearly fully defrosted.

  5. Season both sides of the salmon skin and place in a dry frying pan. Cook over a medium heat for 8-10 minutes, turning once, until crisp and golden.

  6. Meanwhile, place the salmon fillets under a preheated grill for 6-8 minutes, turning once, until cooked through. Remove and keep warm while you empty the content of the pilau rice pouch into the pan.

  7. Fold in the peas and cook for 2-3 minutes until the rice is piping hot and the peas are fully defrosted. Season to taste and divide between bowls. Scatter over the coriander and spring onions, and top with the salmon fillet and crispy salmon skin. Garnish with extra chilli slices, if desired.

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