Uncle Ben'sBen's Beginners


Tikka Salmon

Marinated salmon pieces with a tang and hit of spice accompanied with a cooling yoghurt. This dish is great if you are a fan of chicken tikka.

  • 4
  • Serving

  • 10M
  • Prep

  • 10M
  • Cook

  • 20M
  • Total


  • 2 tbsp Sunflower Oil
  • 2 Salmon Fillets, cut into bite size pieces
  • 1 tbsp Tikka Curry Paste
  • 100 g Baby Spinach, washed
  • 1 pouch UNCLE BEN'S® Vegetable Pilau Rice
  • 4 tbsp Natural Yoghurt
  • 50 g Cucumber, grated
  • 1 Lemon, halved
  • Handful of Fresh Coriander, chopped


  1. Add the salmon to a bowl with the curry paste, mix to thoroughly coat the fish. Set aside.
  2. Prepare the yoghurt dip by mixing the yoghurt with the cucumber, juice of half a lemon, 1tbsp of chopped coriander and some salt and pepper.
  3. Heat 1tbsp oil in a frying pan over a medium to high heat. Add the salmon to the pan and cook for around 2 minutes on each side or until cooked through.
  4. Add the remaining oil into another pan on a medium heat and stir fry the spinach for 3-4 minutes or until starting to wilt.
  5. Break up the UNCLE BEN'S® rice and add to the pan. Fry for 2 minutes until heated through.
  6. Serve the dish by placing the spinach and rice mixture on a plate and top it with the tikka salmon. Cut the remaining lemon into wedges and add onto the side of the plate along with a dollop of yoghurt dressing.


Energy (kJ) 2368
Protein (g) 38.7
Total Fat (g) 27.9
Saturated Fat (g) 5.0
Carbohydrates (g) 32.8
Total Sugars (g) 3.2
Sodium (mg) 377

Where to buy?


UNCLE BEN'S® Vegetable Pilau Rice 250 g

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