This recipe takes inspiration from delicious tikka marinades and uses tender fillets of Tesco Finest Scottish salmon. It’s a fantastic and easy weeknight supper, packed with spicy and fragrant flavours.
To further elevate the dish, I used a range of Tesco Finest ingredients. The orzo has a traditional rough texture, which is great for capturing all the spices and flavours. The salmon is grilled and served with a fresh mint raita made using Greek yoghurt, which is thick and creamy – perfect for cutting through the spice. Serving it with a dollop of Tesco Finest spiced mango chutney adds sweetness and is a lovely way to finish the dish off.
Prep 20 min
Cook 25 min
Serves 2
2 Tesco Finest Scottish salmon fillets
3 tbsp tikka masala curry paste
2 tbsp Tesco Finest Greek yoghurt
2 corn on the cobs
50g Tesco Finest West Country butter
1 onion, finely chopped
1 large garlic clove, finely grated
1 tsp turmeric
1 tsp cumin seeds
1⁄2 tsp chilli flakes
200g Tesco Finest orzo
1⁄2 small lemon, juiced
Handful coriander, finely chopped
Handful mint, finely chopped
40g pomegranate seeds
1⁄2 small red onion, finely chopped
For the raita
100g Tesco Finest Greek yoghurt
1⁄4 cucumber, coarsely grated
1⁄4 small bunch mint, very finely chopped
1⁄2 tsp fine sea salt
To serve
Tesco Finest spiced mango chutney
Suggested wine pairing
Tesco Finest Steep Slopes Mosel Riesling 75cl
Put the salmon fillets in a bowl. Rub with the tikka paste and yoghurt, season, cover and chill for 1 hour or overnight.
Cut the corn kernels off the cobs using a serrated knife.
Heat the butter in a large, lidded pan. Add the onion and a pinch of salt and fry over a low-medium heat for 10 minutes or until softened and translucent. Add the garlic, turmeric, cumin seeds and chilli flakes and cook for 2 minutes.
Cook the orzo and corn in a pan of salted, boiling water for 8-10 minutes. Drain and toss into the spiced butter and onion mix. Season to taste with salt then add in the juice from the lemon.
Turn the grill to high. Place the salmon fillets on a foil-lined tray and grill them for 5 minutes, or until beginning to char and cooked through.
Take the finely chopped coriander and mint, and mix in a bowl with the red onion and pomegranate seeds.
To make the raita, mix the yoghurt, cucumber, mint and sea salt together.
To serve, top the orzo with the salmon and the pomegranate and herb mix, and have the raita and chutney as sides.
Wine pairing
These riesling grapes are handpicked from the extremely steep slopes on the edge of the Mosel River. This dry wine, from award-winning producer Peter Mertes, has a wonderful balance of zesty lime notes, delicate stone fruit and a elegant mineral finish.
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