Tandoori Salmon

Tandoori Salmon and Kachumber Salad ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Friday night takeaway at home! Here is another lovely way of using @timsdairyyogurt in Indian food.

This was probably most of the most enjoyable pieces of salmon I’ve eaten and was ready so quickly and with minimal effort. The tandoori yogurt marinade encases the fish brilliantly, injecting flavour and keeping it beautifully moist. I used a large piece of salmon which worked very well as a sharing platter. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

@timsdairyyogurt

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INGREDIENTS ⠀⠀⠀

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500g whole piece of Salmon ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Marinade

2 tablespoons Tims Dairy Greek Yogurt ⠀

2 cloves crushed garlic ⠀

1 thumb sized piece of ginger grated ⠀

1 teaspoon ground cinnamon⠀

1 teaspoon ground cumin⠀

1 teaspoon ground coriander⠀

1 teaspoon paprika⠀

Juice of 1/2 lemon ⠀

1 teaspoon honey

1 chilli finely chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Kacumber Salad

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10 cherry tomatoes finely chopped

1/2 cucumber finely chopped

1 tablespoon coriander finely chopped

1 shallot finely chopped

1/2 teaspoons ground cumin

salt & pepper ⠀⠀⠀⠀⠀⠀⠀⠀⠀

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Raita ⠀

4 tablespoons Tims Dairy Greek Yogurt ⠀

1/3 of a cucumber finely chopped and drained on kitchen towel ⠀

1 clove crushed garlic ⠀

6 mint leaves finely chopped ⠀

6 coriander sprigs finely chopped ⠀

Juice of half a lime⠀

Seasoning⠀

1 teaspoon garam masala (optional but great)⠀

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METHOD ⠀⠀⠀

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Mix the marinade together and coat the salmon thoroughly. Leave for 20 minutes. Season and roast at 210 degrees for 20 minutes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Mix the Kachumber ingredients in a bowl and set aside. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Mix the Raita ingredients together and set aside.

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Serve as a sharing dish. Scatter the Kachumber salad and drizzle the raita. ⠀⠀⠀⠀⠀⠀⠀⠀⠀


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