bohemianwanderer – This vibrant dish brings together tender salmon fillets marinated in tikka masala curry paste and Greek yogurt, served alongside a flavorful orzo salad. The orzo is combined with sweet corn, caramelized onions, and a variety of spices to create a perfect balance of textures and flavors.
Start by preparing the salmon. Place the fillets in a bowl, then rub them with tikka masala curry paste and Greek yogurt. Season to taste, cover, and chill for at least one hour, or overnight for a deeper flavor infusion. While the salmon marinates, cut the corn kernels off the cobs using a serrated knife.
Next, heat 50g of butter in a large, lidded pan over a low-medium heat. Add the finely chopped onion and a pinch of salt, then fry for about 10 minutes until the onion softens and becomes translucent. Add the garlic, turmeric, cumin seeds, and chili flakes to the pan, cooking for another 2 minutes until the spices release their fragrance.
While the onion and spices cook, bring a pot of salted water to a boil. Add the orzo and corn kernels, cooking them for 8-10 minutes. Once cooked, drain the orzo and corn, then toss them into the pan with the spiced butter and onion mix. Season to taste with additional salt and squeeze in the juice from half a lemon for a refreshing zing.
Grilling the Salmon and Preparing the Raita and Garnishes
While the orzo mixture absorbs the flavorful spices, preheat the grill to high. Place the marinated salmon fillets on a foil-lined tray and grill them for about 5 minutes, or until the fillets begin to char and are cooked through. The salmon should be tender and flaky, adding a savory contrast to the spiced orzo.
To finish the dish, prepare the garnish by combining a handful of finely chopped coriander, mint, and red onion in a bowl. Add the pomegranate seeds for a burst of sweetness and color, then mix well.
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For the raita, combine 100g of Greek yogurt with 1/4 coarsely grated cucumber, a small bunch of finely chopped mint, and 1/2 teaspoon of fine sea salt. This cooling yogurt dip will complement the spiced salmon and orzo, adding a refreshing element to the dish.
To serve, spoon the orzo mixture onto plates and top with the grilled salmon. Sprinkle the herb and pomegranate mix over the salmon for added texture and flavor. Serve the raita and chutney on the side for a well-rounded and delicious meal.
