Combine the tandoori paste and yoghurt in a bowl. Coat salmon in marinade and set aside. Heat oil and butter in a lidded saucepan over medium-low heat. Add onion and garlic, and cook, stirring for 3-5 minutes until softened. Add rice, stir to coat, then stir in 2 ¼ cups (560ml) water and lime zest, and season. Bring to the boil, cover, reduce heat to low and simmer for 12 minutes until the liquid is absorbed. Remove from hear and set aside, covered for 10 minutes, Fluff with a fork.
Meanwhile, preheat the grill to high. Place salmon on a foil lined tray and cook under the grill for 6-8 minutes until lightly charred and just cooked through.
For the salad, toss Qukes, herbs, onion chilli (if using) and coconut flakes, with reserved lime juice and 1 tbs olive oil, and season. Serve salmon with rice and salad.
Adapted from Tassie Living Sunday April 1, 2018 p6
1 x 50g packet Island Curries Tandoori paste
1/3 cup (80g) Greek yoghurt
4 x 150g skinless salmon fillets
1 tbs olive oil, plus extra to serve
¾ red onion, finely chopped
1 garlic clove, finely chopper
1 ½ cups (300g) basmati rice, rinsed
1 lime, zest finely grated, juice reserved
Cucumber and coconut salad
2 x (200g) punnets baby Qukes, chopped
½ bunch each mint, coriander, leaves picked
¼ red onion, thinly sliced
1 green chilli, seeds removed, thinly sliced (optional)
½ cup (45g) coconut flakes, toasted