Tandoori Salmon with Wild Rice & Raita

• 500g Greek yoghurt
• 4 x 120g salmon fillets, skin removed
• 240g basmati and wild rice
• 235g bag ready-washed spinach
• 1/2 tbsp cumin seeds
• 90g Tandoori Paste
• 1 small red onion, finely sliced, to garnish
• 1 lime, squeeze of juice and the rest in wedges

Instructions

1. 1

   Preheat the grill to medium-high (240°C).

2. 2

   Mix 150g yogurt and the tandoori paste in a mixing bowl.

3. 3

   Add the salmon fillets, coating them well.

4. 4

   Meanwhile, simmer the rice in a pan of boiling water for about 20 minutes until cooked through, then drain.

5. 5

   Put the spinach in a colander and carefully pour over just-boiled water from the kettle to wilt.

6. 6

   Refresh under cold running water and squeeze out the excess liquid, then roughly chop and pat dry with kitchen towel.

7. 7

   For the raita, dry-toast the cumin seeds in a frying pan until aromatic.

8. 8

   Add to a bowl with the remaining 350g yogurt, the spinach and a pinch of salt, and stir to combine.

9. 9

   In a separate bowl, toss the red onion with a squeeze of lime juice and a pinch of salt.

10. 10

    Put the salmon on a foil-lined tray (don't scrape off the marinade) and grill for 4 minutes on each side.

11. 11

    Serve with the rice, raita and lime wedges, and garnish with the onion.