Grilled salmon tikka with fragrant orzo and mint raita – recipe

This recipe takes inspiration from delicious tikka marinades and uses tender fillets of Tesco Finest Scottish salmon. It’s a fantastic and easy weeknight supper, packed with spicy and fragrant flavours. To further elevate the dish, I used a range of Tesco Finest ingredients. The orzo has a traditional rough texture, which is great for capturing all the spices and flavours. The salmon is grilled and served with a fresh mint raita made using Greek yoghurt, which is thick and creamy – perfect for cutting through the spice. Serving it with a dollop of Tesco Finest spiced mango chutney adds sweetness and is a lovely way to finish the dish off. Prep 20 min Cook 25 min Serves 2 2 Tesco Finest Scottish salmon fillets3 tbsp tikka masala curry paste2 tbsp Tesco Finest Greek yoghurt2 corn on the cobs 50g Tesco Finest West Country butter 1 onion, finely chopped1 large garlic clove, finely grated1 tsp turmeric1 tsp cumin seeds1⁄2 tsp chilli flakes 200g Tesco Finest orzo1⁄2 small lemon, juiced Handful coriander, finely chopped Handful mint, finely chopped40g pomegranate seeds1⁄2 small red onion, finely chopped For the raita100g Tesco Finest Greek yoghurt1⁄4 cucumber, coarsely grated1⁄4 small bunch mint, very finely chopped 1⁄2 tsp fine sea salt To serveTesco Finest spiced mango chutney Suggested wine pairingTesco Finest Steep Slopes Mosel Riesling 75cl Interactive Put the salmon fillets in a bowl. Rub with the tikka paste and yoghurt, season, cover and chill for 1 hour or overnight. Cut the corn kernels off the cobs using a serrated knife. Heat the butter in a large, lidded pan. Add the onion and a pinch of salt and fry over a low-medium heat for 10 minutes or until softened and translucent. Add the garlic, turmeric, cumin seeds and chilli flakes and cook for 2 minutes. Cook the orzo and corn in a pan of salted, boiling water for 8-10 minutes. Drain and toss into the spiced butter and onion mix. Season to taste with salt then add in the juice from the lemon. Turn the grill to high. Place the salmon fillets on a foil-lined tray and grill them for 5 minutes, or until beginning to char and cooked through. Take the finely chopped coriander and mint, and mix in a bowl with the red onion and pomegranate seeds. To make the raita, mix the yoghurt, cucumber, mint and sea salt together. To serve, top the orzo with the salmon and the pomegranate and herb mix, and have the raita and chutney as sides. Wine pairing These riesling grapes are handpicked from the extremely steep slopes on the edge of the Mosel River. This dry wine, from award-winning producer Peter Mertes, has a wonderful balance of zesty lime notes, delicate stone fruit and a elegant mineral finish. Shop the ingredients for this recipe on Tesco.com and discover how Tesco Finest can make your everyday taste better