The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
80g natural almond yoghurt (Nuts)(Almond Drink (95%) (Water, Almonds), Tapioca Starch, Cultures: Bifidobacterium, Lactobacillus acidophilus, Lactobacillus delbrueckii subs.bulgaricus, Lactobacillus paracasei, Streptococcus thermophilus.)
- 25g honey
-
230g chickpeas(Chickpeas, water, salt)
-
200g brown rice(100% Brown Rice)
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 onion
-
4 tbsp tikka paste (Mustard)(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
-
400g passata(tomatoes, salt, citric acid)
- 1 handful of fresh coriander
- 1 cucumber
- 1 unwaxed lime
- 4 salmon fillets (Fish)
Allergens
Contains:
Nuts, Mustard, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 144Kcal | 774Kcal |
| 602kJ | 3239kJ | |
| Fat | 6.5g | 35g |
| of which saturates | 1.1g | 5.7g |
| Carbohydrates | 11g | 61g |
| of which sugars | 2.7g | 14g |
| Protein | 7.7g | 41g |
| Salt | 0.26g | 1.4g |
| Fibre | 2.0g | 11g |
High protein
1/3 daily fibre
New
6 plants
Low sat fat
Family-friendly
Salmon Chickpea Tikka Masala Traybake with Brown Rice and Cucumber & Onion Salad
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Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Bring a large saucepan filled with salted water to a boil
- Line a baking tray with parchment paper
- Pull out a large baking dish, a medium bowl & a sieve
Get the rice on and make the masala
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Drain and rinse the chickpeas
- Add the chickpeas, passata, two-thirds of the tikka paste, garlic and ginger paste and 100ml water to the large baking dish. Add 1 tbsp oil then season with a pinch of salt and pepper
- Mix to combine then bake in the oven for 20-25 minutes until bubbling and thick
Bake the salmon tikka
- Finely dice half an onion. Finely slice the rest
- Scatter the sliced onion onto the lined baking tray. Season with salt and pepper
- Lay the salmon fillets skin side down on top of the onions. Coat the flesh with the remaining tikka paste, season with salt and pepper then flip the fillets so they are skin side up
- Drizzle everything with 1/2tsp oil then bake in the oven for 20 minutes, until cooked through
Prep the salad
- Halve the lime. Finely slice the onion. Add the remaining onion to the medium bowl along with the juice of the lime. Season with salt then toss together
- Dice the cucumber into 1cm pieces. Finely chop the coriander. Toss half the coriander and the cucumber into the onion bowl (or leave the coriander for garnish)
Finishing touches and plate up
- Once cooked, set the salmon aside then add the onions (along with the juices from the tray) to the masala sauce (or serve with the salmon separately, for those who'd like)
- Stir in the almond yoghurt and honey then season to taste
- Check the salmon is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the rice into bowls topped with the salmon fillets. Spoon over the masala sauce and sprinkle over the remaining coriander. Serve with the cucumber salad on the side
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