Events and Celebrations

Tandoori Salmon with Yogurt Sauce

cook 20 mins
  • 2 tablespoons tandoori paste
  • 150 g (5 oz) natural yogurt
  • 1 teaspoon grated fresh root ginger
  • 4 salmon steaks
  • 1/2 cucumber, finely chopped
  • finely grated rind and juice of 1/2 lime
  • handful of fresh mint, chopped
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon vegetable oil
  • 1 carrot, cut into matchsticks
  • 1/2 red onion, sliced
  • 1/4 white cabbage, shredded
  • handful of fresh coriander, chopped
  • salt and pepper
  • Mix together the tandoori paste with 2 tablespoons yogurt and 1/2 teaspoon ginger and smear all over the salmon steaks. Set aside to marinate for 5–10 minutes.
  • Meanwhile, mix together the remaining yogurt with the cucumber, lime rind and mint and season. Put the cumin seeds in a dry pan and cook for 30 seconds until aromatic. Whisk together the remaining ginger with the lime juice, oil and toasted cumin seeds to make a salad dressing. In a separate bowl toss the carrot, onion, cabbage and coriander with the dressing.
  • Cook the salmon under a preheated hot grill for 3–5 minutes until lightly charred. Turn over and cook for 3 minutes more until browned and cooked through. Serve with the salad and the yogurt sauce.
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