Salmon rice with yoghurt sauce
Oven-baked salmon served with freshly cooked rice and a cool Greek yoghurt sauce. Keep the sauce separate from raw fish and check the salmon is cooked through.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 2 raw boneless salmon fillets, about 125g each
- 150g dry rice
- 4 tbsp plain Greek yoghurt
- 1 tsp olive oil
- 1 tsp lemon juice, optional
- Black pepper, to taste
Method
- Prepare the salmon
Heat the oven to 200°C, or 180°C fan. Check the salmon carefully for pin bones and remove them. Keep raw fish and its utensils separate from the yoghurt and cooked food.
- Cook the rice
Put the rice on to cook according to its packet instructions. Line a small baking tray with baking paper and place the salmon on it, skin-side down if it has skin.
- Bake the salmon
Brush the salmon with oil and add pepper. Bake for around 15–20 minutes, depending on thickness, until opaque and easily flaked. Check the centre reaches 75°C for 30 seconds with a clean thermometer; allow longer if needed.
- Mix the yoghurt sauce
Mix the yoghurt with the optional lemon juice in a clean bowl. If very thick, stir in cold drinking water a teaspoon at a time until spoonable. Keep this sauce refrigerated until you are ready to serve; it does not need heating.
- Plate and serve
Divide the freshly cooked rice between two plates, add the salmon and spoon the cold sauce alongside. Serve immediately, adding separately cooked vegetables if available.
Make it work with what you have
- Plain natural yoghurt can replace Greek yoghurt in the same quantity; it is usually thinner, so do not add water unless needed. Keep it cold rather than simmering it into a sauce.
- Use fully defrosted salmon. A thick fillet takes longer than a thin one, so temperature matters more than the estimated time. White long-grain or basmati rice fits the estimate; brown rice needs its longer packet time, so start it earlier.