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Tandoori salmon with cucumber & coconut sambal
Tandoori salmon with cucumber & coconut sambal
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 250ml yoghurt
  • 49.60 gm ready-made tandoori paste
  • 4 skinless salmon fillets (125g each)
  • 21.25 gm desiccated coconut
  • 1 cucumber, peeled and finely diced
  • 36.40 gm olive oil
  • Ground sweet paprika, to sprinkle
  • 300.00 gm Basmati rice
  • 1/2 tsp saffron threads
  • Zest and juice of 1 small lemon
  • 40.00 ml chopped coriander leaves
Instructions:
  • Combine half of the yogurt with the aromatic tandoori paste, generously coat the salmon, and let it marinate.
  • Combine rice and saffron in salted water in a saucepan and bring to a boil. Cook for 8 minutes. Drain and mix with citrusy rind, juice, and fresh coriander.
  • Combine the rest of the yogurt with garlic, coconut, and cucumber, then season to your liking.
  • Heat oil in a non-stick frypan over high heat. Cook salmon for 1-2 minutes on each side until just cooked and slightly rare in the center.
  • Serve bowls of fluffy, aromatic rice topped with succulent salmon fillets and a generous spoonful of zesty coconut sambal, finished with a sprinkle of vibrant paprika.

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