One-pan tikka salmon with jewelled rice

• tikka curry paste↗3 tbsp tbsp
• pot natural low-fat yogurt↗150ml ml
• salmon fillets↗3

  skinned

• olive oil↗2 tsp tsp
• large red onion↗1

  chopped

• turmeric↗1 tsp tsp
• soft dried apricots↗50g g

  chopped

• brown basmati rice↗200g g
• pack pomegranate seeds↗100g g
• coriandersmall pack

  leaves picked

Step-by-step instructions

1. 1

   Combine 1 tbsp of the curry paste with 2 tbsp yogurt. Season the salmon and smear the yogurt paste all over the fillets, then set aside.

2. 2

   Heat the oil in a large pan (with a lid) and add the onion. Boil the kettle. Cook the onion for 5 mins to soften, and stir in the remaining curry paste then cook for 1 min more. Add the turmeric, apricots and rice, season well and give everything a good stir. Pour in 800ml water from the kettle. Bring to a boil, and simmer for 15 mins. Cover with a lid, lower the heat to a gentle simmer and cook for 15 mins more.

3. 3

   Uncover the rice and give it a good stir. Put the salmon fillets on top of the rice and re-cover the pan. Turn the heat to its lowest setting and leave undisturbed for 15-20 mins more until the salmon and rice are perfectly cooked. Scatter over the pomegranate seeds and coriander, and serve with the yogurt.