Davina McCall’s marinated salmon with brown rice recipe

We all know we should be eating oily fish, such as salmon, and this is just the easiest way to cook it. You do need to allow it to marinate, though, so this is a good recipe for the weekend or when you have a little more time. I love to serve this with mint and yoghurt sauce (see below right). Remember that almonds are really good for you – they’re not just decoration here.

Debby Lewis-Harrison

SERVES 4

Prep 10 minutes (plus marinating time)
Cooking about 40 minutes
588 calories per serving

4 x 150g skinless salmon fillets
250g plain yoghurt
4 garlic cloves, crushed
30g fresh root ginger, grated
1 tbsp mild curry powder
1 tsp chilli powder (optional)
juice of 1 lemon
small bunch of coriander, a few leaves reserved to garnish
200g brown basmati rice
25g almonds

1. Season the salmon lightly with salt. Put the yoghurt in a food processor with the garlic, ginger, curry powder, chilli powder, if using, lemon juice and most of the coriander – save some leaves to use as a garnish. Blitz to make a vibrant green marinade, then tip this into a bowl and add the salmon. Cover and leave the fish to marinate for at least an hour or overnight – no longer.
2. Cook the rice according to the instructions on the packet. Lightly toast the almonds in a dry frying pan.
3. To cook the salmon, preheat the oven to 200C/fan 180C/gas 6. Scrape off any excess marinade
from the salmon and arrange the pieces in a roasting tin, making sure they have plenty of space around them. Bake for about 12 minutes until just cooked through.
4. Serve the salmon and brown rice garnished with almonds and coriander and some mint and yoghurt sauce (see right)
on the side.

MINT AND YOGHURT SAUCE
Put 250g plain yoghurt in a bowl. Coarsely grate ½ cucumber and sprinkle it with salt. Leave it to drain in a colander for half an hour, then stir it into the yoghurt with 2 tsp dried mint. Serves 4, 57 calories per serving.


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