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Sizzle Butter Salmon with Rice

Recipe

Top perfectly cooked salmon with sizzling curry butter for a guaranteed good time. A quick, affordable midweek dinner.

Serves: 4 | Prep time: 10 mins | Cooking time: 20 mins

British | Main | MOB

Ingredients

  • 4 Salmon Fillets
  • 2x 200g Pouches of Cooked Rice
  • 1 Cucumber
  • Small Bunch of Mint
  • Small Bunch of Coriander
  • 85g Butter
  • ½ tsp Garam Masala
  • 2 tsp Curry Powder
  • 2 Limes
  • 1 Garlic Clove
  • Small Chunk of Ginger
  • 4 tbsp Yoghurt

Method

  1. Cook the rice according to packet instructions, then tip into a bowl and fluff up.
  2. Whisk the ingredients for the yoghurt dressing together.
  3. Season well with salt and pepper.
  4. Rub the salmon skin in a little oil, then season with a pinch of salt.
  5. Place the salmon in a cold non-stick pan, skin-side down.
  6. Place the pan over a medium heat and cook for 7 mins- don’t touch it! This is the trick to perfect crispy skin!
  7. Meanwhile, roughly chop most of the herbs, saving a few for garnish, and toss through the rice.
  8. Cut the cucumber into 1cm chunks and toss into the rice, then add the yogurt dressing and toss well.
  9. Taste and add more lime juice if necessary.
  10. Spoon the raita rice into bowls and top with the salmon.
  11. Add the butter to a small pan over a medium heat, once melted, whisk until it starts to froth up, then add the garam masala and curry powder and let bubble up.
  12. Spoon the curry butter over the top of the salmon, it’ll sizzle as it hits it.
  13. Finish with the reserved herbs and the lime, cut into wedges, on the side.