1. Combine the tandoori paste with 1/2 cup yoghurt, coat the salmon with this mixture, and set aside. 2. Bring a saucepan of water to the boil, add the rice, saffron and salt if desired, and cook until rice is al dente. 3. Drain and toss the rice with the lemon zest, juice and cilantro, and keep warm. 4. Mix remaining yoghurt with the garlic, coconut and cucumber and season to taste with salt and pepper. 5. Place coconut and cucumber sambal in a serving dish, garnish with a sprinkling of paprika, and set aside. 6. Brush a heated cast-iron grill with the oil, or heat the oil in a non-stick skillet on high. 7. Cook the salmon for 1-2 minutes on each side- it should be just cooked but still a little rare in the centre, but if you prefer, cook a little longer. 8. Serve salmon with the saffron rice and the cucumber& coconut sambal. ---------------------------------------------------------------------------
Nutrition
Ingredients
