Tandoori Salmon

Tandoori masala works as well with fish as it does with meat. This recipe uses salmon but it works just as well with halibut, swordfish, tuna, monkfish and large prawns.

  • Serves: 4
  • Origin: India
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  • Preparation : 5mn + 1hr marinating
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  • Heat rating : Mild
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  • Cooking : 8-10mn
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  • Ease : Easy
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  • Vegetarian : No
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    Ingredients

    2 tsp Indian Tandoori masala, organic
    4 salmon fillets
    125ml plain low fat yogurt
    1 tbsp fresh dill
    1 tbsp lemon juice
    1 garlic clove, minced
    2 tsp ginger, minced
    pinch of salt and pepper
    1 lime to garnish

    Preparation

    Place the salmon fillets skin side down in a shallow container. Combine the yogurt, dill, lemon juice, garlic, ginger, tandoori masala, and salt and pepper and whisk all these ingredients together.
    Pour it over the salmon, cover and marinate in the refrigerator for a couple of hours or preferably overnight.

    Preheat the oven to 220°C. Place the marinaded fish on an oiled oven tray and roast for 8/10 mins. Serve with rice and a vegetable or salad and a wedge of lime.