Tandoori salmon pilaf | Women's Weekly Food

Ingredients

• 4 x 200g salmon fillets
• 1/4 cup (70g) tandoori curry paste
• 2 tablespoons yogurt
• 2 teaspoons lemon juice
• 2 tablespoons peanut oil
• 2 cloves garlic, sliced
• 1 white onion (200g), sliced
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/8 teaspoon ground turmeric
• 1 1/2 cup (300g) basmati rice
• 3 1/2 cup (875ml) chicken stock
• 2 teaspoons grated lemon rind
• Riata
• 1/2 lebanese cucumber (75g)
• 1 tablespoon chopped fresh mint
• 3/4 cup (200g) yogurt