Step 1

Combine the tandoori paste and 1/2 cup (140g) yoghurt in a bowl. Coat salmon in mixture, then set aside until ready to cook.

Step 2

Heat oil in a pan over medium-low heat. Add onion, garlic, zest and spices, then stir for 3-5 minutes until softened. Add rice, stir once to coat in oil mixture, then stir in 2 1/4 cups (560ml) water and a little salt. Bring to the boil, then cover, reduce heat to low and simmer for 12 minutes until liquid is absorbed. Remove from heat and set aside, covered, for 5 minutes until rice is tender. Stir in lemon juice and coriander.

Step 3

Meanwhile, preheat the grill to high. Place salmon on a foil-lined tray and cook under the grill for 6-8 minutes, turning once, until lightly charred and cooked through. Serve with rice, extra yoghurt and lemon.