Tikka Salmon

Marinated salmon pieces with a tang and hit of spice accompanied with a cooling yoghurt. This dish is great if you are a fan of chicken tikka.

  • 4
  • Serving

  • 10M
  • Prep

  • 10M
  • Cook

  • 20M
  • Total

  • 1

    Per Serving


  • 2tbsp Sunflower Oil
  • 2 Salmon Fillets, cut into bite size pieces
  • 1tbsp Tikka Curry Paste
  • 100g Baby Spinach, washed
  • 250g Uncle Ben’s Wholegrain Pilau Rice
  • 4tbsp Natural Yoghurt
  • 50g Cucumber, grated
  • 1 Lemon, halved
  • Handful of Fresh Coriander, chopped


  1. Add the salmon to a bowl with the curry paste, mix to thoroughly coat the fish. Set aside. Prepare the yoghurt dip by mixing the yoghurt with the cucumber, juice of half a lemon, 1tbsp of chopped coriander and some salt and pepper.
  2. Heat 1tbsp oil in a frying pan over a medium to high heat. Add the salmon to the pan and cook for around 2 minutes on each side or until cooked through.
  3. Add the remaining oil into another pan on a medium heat and stir fry the spinach for 3-4 minutes or until starting to wilt. Break up the Uncle Ben's rice and add to the pan. Fry for 2 minutes until heated through.
  4. Serve the dish by placing the spinach and rice mixture on a plate and top it with the tikka salmon. Cut the remaining lemon into wedges and add onto the side of the plate along with a dollop of yoghurt dressing.


Carbohydrates (g) 36.8
Cholesterol(mg) 94
Dietary Fiber (g) 4
Energy (kJ) 2536
Protein (g) 40.3
Sugars (g) 2.8
Total Fat (g) 29.5
Saturated Fat (g) 5.4
Salt(g) 0.92
Sodium (mg) 368
Trans Fat(g) 0

Where to buy?

UNCLE BEN’S® Wholegrain Pilau Rice 250g


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