Looking to amp-up your dinner game? Make this Curried salmon with turmeric rice and raita. Filling, fresh and quick to make, it will not disappoint.
Serves44
Cook time25 mins25 minutes
Prep time15 mins15 minutes, (+ 10 mins steaming time)
(+ 10 mins steaming time)
Ingredients
4 x 150g skinless salmon fillets
2 tbs mild korma curry paste
Cucumber raita
½ cup (140g) Greek-style yoghurt
½ cucumber, seeded, finely chopped
1 tbs finely chopped mint
Turmeric rice
2 tsp vegetable oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tsp cumin seeds
1 tsp turmeric
1½ cups (300g) basmati rice, rinsed
2½ cups (625ml) chicken stock
¼ cup (20g) toasted flaked almonds
⅔ cup coriander leaves, coarsely chopped
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the turmeric rice, heat the vegetable oil in a medium saucepan over medium heat. Add the onion and cook for 3 mins. Add the garlic, cumin and turmeric. Cook, stirring, for 1 min. Add the rice and cook, stirring, for 2 mins. Add the stock and bring to the boil. Reduce heat to low. Cover and cook for 15 mins or until rice is almost tender. Remove from the heat. Set aside for 10 mins to steam. Use a fork to separate the grains. Stir through the almonds and coriander.
Step 2
Meanwhile, heat a chargrill or barbecue plate on high. Rub the salmon all over with the curry paste to coat. Cook the fish for 3 mins each side or until cooked through.
Step 3
To make the cucumber raita, combine the yoghurt, cucumber and mint in a small bowl. Season well.
Step 4
Divide the turmeric rice between serving plates. Break the salmon into large pieces and place on the rice. Top with raita, to serve.
