Tandoori salmon

Tandoori salmon

From
Posh Kebabs
Serves
4
Cooking time
15 mins

Sometimes it’s great to be given permission to cheat; do just that and buy a good-quality tandoori paste. It will capture all the flavours of a decent Indian takeaway in a jar, meaning you can whip up a delicious dinner in minutes.

Ingredients

Quantity Ingredient
2 tablespoons tandoori paste
1 tablespoon greek yogurt
1 teaspoon light-flavoured oil
1 teaspoon ground coriander
4 x 120g skin-on salmon fillets
2 red onions, cut into wedges

For the raita

Quantity Ingredient
1/2 cucumber
handful mint, finely chopped
handful coriander, finely chopped
1/2 garlic clove, crushed
1/2 teaspoon caster sugar
200g greek yogurt
1 lemon
salt
freshly ground black pepper

To serve

Quantity Ingredient
4 chapattis
1/4 iceberg lettuce, shredded
2 tomatoes, finely chopped

Method

  1. In a bowl, mix the tandoori paste, yogurt, oil, and ground coriander. Add the salmon and turn to coat in the marinade, then add the onions and coat with a little marinade, making sure most of it stays on the fish. Set aside.
  2. To make the raita, halve the cucumber lengthways and use a teaspoon to scoop out and discard the seeds, then chop the remaining flesh. Put in a bowl, then stir in the mint, most of the coriander (reserving a little for garnish), the garlic, sugar, yogurt, and lemon juice. Season and set aside.
  3. Preheat the grill to high. Put the salmon skin-side up on a baking sheet with the onions and grill for 4 minutes. Flip over and grill for a further 2 minutes, giving the onions a stir – remove any that are getting too charred; they should begin to soften but retain some crunch.
  4. Heat the chapattis, flake the salmon over the bread, and serve with the onions, lettuce, tomatoes, a big dollop of raita, any reserved herbs, and a lemon wedge.
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