Tandoori style salmon with cucumber yoghurt
Salmon marinated in yoghurt and spices, roasted until charred at the edges, with cool cucumber raita.
- Time30 min plus marinating
- LevelEasy
- Costabout £2.95 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Mix the plain yoghurt, spice mix, lemon juice, garlic and ginger. Coat the salmon and leave for at least 20 minutes, or up to 4 hours in the fridge.
- 2
Heat the oven to 220°C (200°C fan). Line a tray with baking paper.
- 3
Cook the rice in boiling water for 10 minutes, then drain.
10 min - 4
Lay the salmon on the tray and roast for 10 minutes until the edges are charred and the flesh flakes.
10 min - 5
Squeeze the water out of the cucumber. Mix with the Greek yoghurt and mint and season.
- 6
Serve the salmon on rice with the raita.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.