How To Make One-Pan Tikka Salmon with Jewelled Rice
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Serves:
Ingredients
- 4 salmon fillets
- 2 tbsp tikka masala paste
- 1 cup basmati rice
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/4 cup chopped pistachios
- 1/4 cup pomegranate seeds
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
Instructions
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Preheat oven to 400°F (200°C).
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Spread tikka masala paste evenly over salmon fillets and place them on a baking sheet.
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In a large oven-safe skillet, combine rice, vegetable broth, cranberries, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes until rice is cooked.
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Season salmon fillets with salt and pepper. Place the skillet with rice in the oven along with the salmon fillets and bake for 12-15 minutes until salmon is cooked through.
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Remove from oven and let it rest for a few minutes. Fluff the rice with a fork and stir in chopped pistachios, pomegranate seeds, and cilantro.
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Serve the tikka salmon on a bed of jewelled rice. Enjoy!
Nutrition
- Calories : 432kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 62mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 4g
- Sugar : 12g
- Protein : 34g
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