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.
Tikka Salmon & Curried Rice Bake with Raita
A twist on tikka! Coat responsibly-sourced salmon chunks in warming spice paste and almond yoghurt, then bake over a rice brightened with turmeric. Fresh cucumber raita is served on the side.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 2 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)
- 200g baby tomatoes
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 6 spring onion
- 1 midi cucumber
- 160g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 200g brown rice (brown rice (100%))
- 80g sugar snap peas
- 4 salmon fillets (Fish)
- ½ tsp turmeric
- 1 unwaxed lemon
Nutritional Information
Calories: 630
Protein: 38g
Carbs: 47g
Fat: 32g
Tikka Salmon & Curried Rice Bake with Raita
A twist on tikka! Coat responsibly-sourced salmon chunks in warming spice paste and almond yoghurt, then bake over a rice brightened with turmeric. Fresh cucumber raita is served on the side.
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Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas 6
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a grater, a large bowl & a small bowl
Get the rice on
- Add the rice to the saucepan
- Simmer for 25-30 mins, until cooked, then drain
Make the marinade & prep the veg
- Add half the yoghurt and half the tikka paste to a large bowl. Mix together well, then add the salmon and toss to coat
- Set aside to marinate
- Halve the sugar snaps. Thinly slice the spring onions
- Halve the tomatoes
Build the dish
- Heat a large frying pan with 1/2 tbsp oil on a medium heat
- Add half the spring onions and the tomatoes, cook for 3 mins until softening, then add the curry powder and turmeric. Cook for a further minute
- When the rice is almost cooked, add the sugar snaps to the pan
- Boil together for last 3-4 mins, then drain all together
- When the rice and sugar snaps are drained, add to the pan along with 100ml hot water, the remaining tikka paste and a pinch of salt and pepper. Mix well
Oven time
- Place the curried rice into a large ovenproof dish
- Place the marinated salmon over the top. Bake for 20 mins, until the fish is cooked through
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Make the raita & plate up
- Cut the lemon into quarters
- Place the remaining yoghurt into a small bowl with the remaining spring onions
- Grate or very finely dice the cucumber and add too. Season with salt and pepper, then mix well
- Serve the curried rice bake with the raita. Garnish with the lemon wedges
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