Ingredients
Tikka Salmon:
- 4 fillets of salmon ( 500g )
- 200g coconut yoghurt
- 60g tikka paste
Creamy Cucumber Salad:
- 1 large cucumber ( 400g )
- 150g radishes
- 1 red onion
- 200g sour cream
- 1 small tsp dried dill
- 20g fresh mint
- 150g samphire
- Optional: 1 avocado
- Salt and pepper
Jewelled Rice:
- 200g cooked coconut rice
- 200g cooked wholegrain rice
- 1 pomegranate (deseeded)
- Handfuls fresh coriander
Method
Preheat the oven to 220 degrees fan or heat up the BBQ.
Tikka Salmon:
1. Soak the skewers in warm water for 15 minutes.
2. Line an oven tray with tinfoil.
3. Combine the yogurt and tikka paste together in a bowl.
4. Skin the salmon fillets and cut each fillet in to 4 chunks.
5. Roll in the marinade and pop the salmon chunks on to the skewers.
6. Lay on the tinfoil and bake in the oven for 12 minutes.
Creamy Cucumber Salad:
1. Peel the cucumber and thinly slice.
2. Thinly slice the radish and red onion.
3. Shred the fresh mint and dice the samphire.
4. Place all the ingredients in a large bowl, season well, sprinkle in the dried dill and stir in sour cream.
5. Allow to chill for a few minutes.
6. Allow the rice to cool, sprinkle in the pomegranate seeds and sprinkle in the chopped fresh coriander.
To Serve:
Remove the salmon from the oven and serve with the cool, creamy cucumber salad and the jewelled rice.
