Tandoori-Style Salmon With Minty Cucumber

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil over a medium-high heat

Combine your curry powder with half your roasted garlic paste, half your natural yoghurt (you'll use the rest later!) and a pinch of salt in a bowl

Add your salmon fillet[s] and combine until fully coated

Once hot, add the coated salmon fillet[s], skin-side down to the pan

Cook for 5-6 min on each side or until cooked through – this is your tandoori salmon

Tip: Your fish is cooked when it turns opaque and flakes easily

While the salmon is cooking, cut your cucumber in half lengthways and slice roughly

Strip your mint leaves from their stems and chop them finely, discard the stems

Add the sliced cucumber and mint leaves to a bowl with 1 tsp [1 1/2 tsp] [2 tsp] olive oil and a pinch of salt

Give it a good mix up – this is your minty cucumber

Heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium heat

Wash your spinach, then pat it dry with kitchen paper

Once hot, add your cooked brown long grain rice and spinach with a splash of water and cook, covered for 3-4 min until warmed through – this is your brown rice & spinach

Combine the remaining roasted garlic paste with the remaining natural yoghurt in a bowl – this is your garlic yoghurt