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Tandoori salmon tray bake recipe
Tandoori salmon tray bake recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indian-style salmon tray bake with black rice, peas, and mint - a quick, easy, and flavorful dinner in 25 minutes.
Ingredients:
  • 60g (1/4 cup) tandoori paste
  • 770g (1/4 cup) Greek-style yoghurt, plus extra 90g (1/3 cup)
  • 4 Salmon Skin off Fillets
  • 300g (2 cups) frozen peas
  • 20.00 gm mango chutney
  • 2 limes
  • 250g pkt microwave black rice, cooked
  • 2 green shallots, thinly sliced
  • 1/2 bunch fresh mint, leaves picked, half coarsely chopped
Instructions:
  • Preheat your oven to 210C/190C fan forced and line a large baking tray with baking paper. In a bowl, mix together tandoori paste and yogurt, then add the salmon and coat it well. Let it marinate for 6 minutes.
  • Place peas in a heatproof bowl and cover them with boiling water. Let them sit for 2-3 minutes until tender, then drain and transfer to a large bowl. Mix the extra yoghurt and chutney together in a separate bowl and set aside.
  • Lay the salmon on the baking tray. Slice a lime in half and thinly slice it. Arrange lime slices on top of the salmon fillets. Give a quick spray of oil. Roast for 8-10 minutes until salmon is perfectly cooked.
  • Combine the rice, shallot, and chopped mint with the peas. Stir well. Spoon the pea mixture around the salmon fillets. Cut the remaining lime into wedges. Serve with lime wedges, yogurt chutney mixture, and the remaining mint leaves on top.

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