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Tandoori salmon with cucumber salad & yoghurt
Tandoori salmon with cucumber salad & yoghurt
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spicy marinated salmon with lime yoghurt paired with refreshing veggies is a flavorful Indian-inspired dish.
Ingredients:
  • 4 salmon fillets, skin on
  • 20.00 ml Tandoori Stir-Fry Marinade
  • 1 continental cucumber, coarsely chopped
  • 3 tomatoes, coarsely chopped
  • 1/4 red onion, thinly sliced
  • 1 tsp cumin seeds
  • 90g (1/3 cup) natural yoghurt
  • 31.50 gm fresh lime juice
  • 82.50 ml fresh coriander leaves
  • Pappadums, to serve
Instructions:
  • 1. Preheat the oven to 200°C and line a baking tray with non-stick baking paper. 2. Rub the skin of the salmon fillets with 2 teaspoons of oil, season with salt, and brush with the marinade. 3. Heat 1 tablespoon of oil in a large frying pan over high heat. 4. Add the salmon, skin-side down, and cook for 2 minutes. Flip and cook for an additional 2 minutes until golden. 5. Transfer the salmon to the lined tray and bake for 8 minutes for medium doneness or until cooked to your liking.
  • Combine cucumber, tomato, and onion in a bowl. Heat remaining oil in a small frying pan over medium-low heat, then add cumin seeds. Cook for 1-2 minutes until aromatic, then mix into the cucumber mixture.
  • In a small bowl, mix together the yogurt and lime juice. Then, add the coriander to the cucumber salad and toss well to combine.
  • Plate the cucumber salad and salmon, then generously drizzle the yogurt mixture over the top. Season with fresh cracked pepper, and serve alongside crispy pappadums.

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