Tandoori Salmon
A perfect midweek dinner with no effort.Indian-twist by simply marinating in a gorgeous mix of green chilli, fresh coriander, zesty lemon and fragrant garam masala imparts a great deal of flavour that's sure to please the taste buds craving for more.
Ingredients
- 1 lemon juice
- 1 tsp paprika
- 1 tsp garam masala
- 1 -2 green chillis or to heat preference
- 3 tbsp coriander chopped
- 2 tsp honey
- 2-3 garlic cloves
- 50g fresh ginger
- 100 ml Greek yogurt or any probiotic
- yoghurt
- 5-6 salmon fillets
- Some lemon wedges to serve
Instructions
- Blend in a small food processor the lemon juice, paprika, green chilli, coriander, honey, garam masala, garlic and ginger.
- Turn into a bowl and stir in the yogurt.
- Lightly coat the top of each salmon fillet with 1tbsp of the yogurt mixture. Set aside for 30-40 minutes.
- Preheat the grill to high setting. Transfer the salmon fillets to a tray lined with foil. Alternatively grilled pan can be used.
- Grill for 5-6 minutes each side. They should be cooked through but still a little pink in the centre.
- Serve with lemon wedges.
Notes
- I prefer my salmon slightly well done with more crispy crust, cooked 7-8 minutes each side.
- I served with roasted tender broccoli, mint yoghurt & garlicky tomato onion dips.
- On other occasions; red onion raita and garlicky wilted spinach have worked well for my taste- buds.