Doesn’t this look yummy? Salmon, rice, and yogurt and cucumber raita.
My youngest requested I make this Salmon Tikka, salmon rubbed with tandoori paste. We had to make a special trip to the Indian store to buy the tandoori paste but it was worth it. While we were there, we also picked up some naan and some frozen potato and pea samosas for a treat. What a feast!
Last time I made this salmon with a garlic and nutmeg rice. This time I made a lemon, ginger and turmeric rice. Both of the rice recipes and the salmon recipes are from Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals, the first book that gave me the courage to try some Indian inspired recipes. I think this cookbook is very approachable for new cooks but also tons of great recipes for experienced cooks looking for some good new recipes.
His goal is to get someone to cook and then share the recipes so others will be encouraged to cook at home and not eat out so much so I am sharing them here for you!
Oh, the cucumber in the picture above is from the raita I made to go with the salmon, which you can see on the left of the top picture.
Yogurt and Cucumber Raita
- 1/3 cup cucumber peeled and diced
- 1/2 cup plain yogurt
- juice from half a lemon
- a big pinch of salt
- Cut off your best guess of what makes about 1/2 cup cucumber, then peel it. (Wrap the end in plastic and refrigerate the rest.)
- Cut the peeled chunk in half lengthwise and use a small spoon to scoop out the seeds. Dice finely.
- Mix the diced cucumber, yogurt, lemon juice and salt together. Refrigerate until needed.