Serve Tandoori salmon with fragrant rice...

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Easy to prepare and utterly delicious, this salmon dish is bound to become a favourite.

INGREDIENTS...
  • 1 tbsp tandoori paste.
  • 1 cup thick Greek-style yogurt.
  • 4 x 175g skinless salmon fillets.
  • 2 tbsp olive oil.
  • 1 small chopped onion.
  • 2 chopped garlic cloves.
  • Zest and juice of 1 lemon.
  • 3 green cardamom pods, bruised.
  • 3 whole cloves, lightly bruised.
  • 2 cups Basmati rice.
  • 2 tbsps chopped coriander.
  • Extra lemon wedges, to serve.

METHOD...

Mix tandoori pasta and 1 cup of yogurt in a bowl. Cover the salmon in the mixture and set aside until it ready to cook.

Heat the olive oil in a frying pan over medium heat. Add the onion, garlic, zest and herbs and stir for 3-5 minutes until it is done. Add the rice, stir once to thicken in the oil mixture and then add 3 cups of water and a little salt. Bring to the boil, cover, reduce heat and simmer for 12 minutes until absorbed. Remove from the heat and lay aside, covered, for 5 minutes until the rice is tender. Add the lemon juice and coriander.

In the meantime, heat the grill over a high heat. Place the salmon in an aluminum covered dish and cook for 6-8 minutes under the grid. Turn it once, until it is slightly charred and cooked. 

Serve with rice, yogurt and lemon.

NUTRITION

  • 3249 kj
    ENERGY
    •  
  • 33g
    FAT TOTAL
    •  
  • 9g
    SATURATED FAT
    •  
  • 2g
    FIBRE
    •  
  • 50g
    PROTEIN
  • 122mg
    CHOLESTEROL
    •  
  • 308.63mg
    SODIUM
    •  
  • 8g
    CARBS (SUGAR)
    •  
  • 68g
    CARBS (TOTAL)

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