Salmon Tikka with Cumin Rice

Ingredients

• 🐟Salmon Fillet, skin on if possible, cut into large chunks1 fillet
• 🥣Plain Greek Yogurt3 tbsp
• 🧂Garam Masala1 tsp
• 🧂Turmeric1 tsp
• 🧂Cumin (ground)1 tsp
• 🧂Coriander (ground)1 tsp
• 🧂Cardamom (ground)¼ tsp
• 🧂Cinnamon (ground)¼ tsp
• 🧊Lemon Juice1 tbsp
• 🧄Garlic, finely grated or minced2 clove
• 🧂Kosher Salt½ tsp
• 🧂Black Pepper (ground)¼ tsp
• 🍚Basmati Rice, rinsed until water runs mostly clear½ cup
• 🧂Cumin Seeds1 tsp
• 💧Water1 cup
• 🧈Unsalted Butter1 tbsp
• 🌿Cilantro, chopped2 tbsp

Contains Dairy, Fish, Garlic. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Mix the tikka marinade

   In a mixing bowl, whisk the Plain Greek Yogurt, Garam Masala, Turmeric, Cumin (ground), Coriander (ground), Cardamom (ground), Cinnamon (ground), Lemon Juice, Kosher Salt, and Black Pepper (ground) into a smooth, pale-gold paste for about 30 seconds. Keep going until the spices disappear into the yogurt and it smells warm and fragrant rather than chalky; if you see dry pockets, scrape the sides and whisk again.

   1 min
2. 2

   Cut and coat salmon

   On a chopping board, cut the Salmon Fillet into large bite-size chunks, then fold them through the marinade with a spoon so every side is coated in a thin, even layer. Stop as soon as the fish is covered and the bowl looks thickly striped rather than wet; if you stir too hard, the salmon will break up before it hits the heat.

   4 min
3. 3

   Rinse the rice

   Tip the Basmati Rice into a sieve and rinse it under cold Water, rubbing the grains lightly with your fingertips for about 1 minute until the water runs mostly clear. The surface starch should wash away and the grains should look separate instead of cloudy; if the water stays milky, keep rinsing a little longer.

   2 min
4. 4

   Toast the cumin

   Set a medium saucepan over medium heat and add the Cumin Seeds. Stir them in the dry pan for about 45 seconds until they darken a shade and smell nutty and warm, then move straight on before they smoke; if they jump around too fast, lower the heat so they toast rather than scorch.

   1 min
5. 5

   Cook the cumin rice

   Add the rinsed Basmati Rice, Water, and Unsalted Butter to the medium saucepan and stir once to loosen the grains from the base. Bring it up to a lively boil over medium-high heat, then immediately drop the heat to low, cover tightly, and simmer for about 12 minutes until the water is absorbed and little steam tunnels appear on the surface; if the base starts to catch, lower the heat a touch and leave the lid on.

   12 min
6. 6

   Sear the salmon

   Set a large skillet over medium-high heat and add the Garlic Cloves, then swirl them around the hot surface for about 30 seconds until they smell sweet and just start to soften at the edges. Slide in the marinated salmon chunks in a single layer and leave them alone for about 2 minutes until the underside turns deep golden and releases cleanly when you nudge it; if the garlic threatens to brown too fast, push the pieces to the cooler side of the skillet.

   3 min
7. 7

   Finish the salmon

   Turn the salmon chunks gently with tongs and lower the heat to medium, then cover the skillet for about 3 minutes so the fish finishes through the centre without drying out. Uncover at the end and look for the coating to set into a creamy, lightly bronzed glaze and the salmon to flake when pressed with the tongs; if it still feels translucent in the thickest piece, give it another short minute under the lid.

   3 min
8. 8

   Rest the rice

   Take the medium saucepan off the heat and keep the lid on for about 5 minutes so the steam settles and the grains firm up. When you lift the lid, the rice should look fluffy and separate, not wet or clumped; if there is any dampness on top, fluff once with a fork and leave it covered again for a minute.

   5 min
9. 9

   Fluff and serve

   Fluff the cumin rice with a fork, then spoon it into a bowl and top it with the salmon and any juices from the skillet. Finish with the chopped Fresh Cilantro so the dish smells bright and looks fresh against the warm spices; if the bowl seems dry, scrape in the last glossy bits from the skillet for extra flavour.

   2 min

Nutrition per serving