Tuesday, 10 May 2016

Tandoori Salmon

Salmon is such a fantastically versatile fish; with a flavour strong enough to stand up to robust spicing but with a delicacy as well.

There's nothing traditional about this but it's a great way to give a salmon fillet a different feel and it is genuinely very tasty.

Tandoori Salmon - serves 1

120-150g, 4-5oz Piece of Salmon fillet
1 tsp Lime juice
1/4 tsp Sweet paprika
Large pinch of chilli flakes
1/2 tsp Garam masala
1 Garlic clove, finely chopped
1 tbsp Full fat yogurt
Pinch turmeric
Pinch ground coriander

50-60g, approx 2oz Brown rice
A few sprigs coriander (cilantro)

Cucumber, coriander (cilantro) sprigs and lime wedges, to serve


Mix the yogurt with the lime juice, spices and garlic.  Cover the salmon fillet with the mixture and marinade for 10-15 minutes.

Preheat an oven to 200oC, 400F, Gas Mark 6.

Cook the rice following pack instructions.  While the rice is cooking, put the salmon fillet on a foil lined tray and cook in the oven for approx 12 minutes or until just cooked through.

When the rice is cooked, drain and mix with chopped coriander.  Serve with the salmon.

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