Tandoori roast salmon tacos

Tandoori roast salmon tacos

Anjum's Quick & Easy Indian
Lisa Linder

This is such a delicious, light but satisfying meal, you will want to eat it day after day. The flavours are at once herby, spicy, tangy and creamy with every mouthful having a little smooth and a little crunch. You can use Indian breads instead of tortillas, or go naked and leave the bread/tortillas out entirely.

Rare is the fridge that does not contain a yogurt pot. It’s a safe bet, ready to become an instant pudding – with fruit added – or a topping for granola. But yogurt has a far more glamorous potential. It can make bread dreamily light, and in a marinade will add tanginess and break down fibres to give super-tender meat. So come on, make your yogurt pot work harder for your family.

For the marinade


Quantity Ingredient
2 garlic cloves, grated
20g root ginger, grated, (peeled weight)
3 tablespoons lemon juice
1 1/2 teaspoon ground cumin
2 tablespoons gram flour
1 1/4 teaspoons chilli powder
3/4 teaspoon carom seeds
2 teaspoons dried fenugreek leaves, crushed in your fingers
1 tablespoon vegetable oil, plus more for the tray
salt and freshly ground black pepper

For the fish tacos

Quantity Ingredient
175g greek yogurt
4 thick salmon fillets
8 small corn tortillas, (optional)
or 4 large flour tortillas, (optional)
8 tablespoons Tangy coriander chutney
1 small avocado, finely sliced

For the warm cabbage slaw

Quantity Ingredient
1 tablespoon vegetable oil
2/3 teaspoon brown mustard seeds
2/3 teaspoon nigella seeds
160g red cabbage, shredded
80g carrots, finely sliced into long shreds
1 small red onion, finely sliced


  1. Mix all the ingredients for the marinade, adding 5 tablespoons of the yogurt for the tacos, and season well. It should taste tangy, spicy and salty, as the fish will absorb it and each piece will only have a light coating. Add the fish, turn to coat and, if you have time, cover and leave to marinate for 30 minutes in the fridge. Don’t leave it much longer, or the yogurt can affect the texture of the salmon.
  2. Meanwhile, make the slaw. Heat the oil in a large, non-stick frying pan. Add the seeds and, once they have popped, add the vegetables and seasoning. Cook over a high heat for three to four minutes, stirring once or twice, then take off the heat.
  3. When ready to cook, preheat the oven to 220°C.
  4. Place the fish on an oiled baking tray and cook for eight minutes, or until it starts to separate into flakes when prodded and has charred on the surface. At the same time, wrap the tortillas (if using) in foil and place on the bottom of the oven as your fish cooks.
  5. Bring all the ingredients separately to the table for everyone to help themselves. To assemble this in a tortilla, I spread a generous amount of the chutney over the tortilla, top with the avocado, the slaw and then the fish, with a big dollop of yogurt next to it. Fold and eat.
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