Tandoori salmon with zucchini boats
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- Prep Time10 mins
- Total Time10 mins
- Makes4 servings
Andreas Trauttmansdorff
Ingredients
4 180-g salmon fillets
4 tsp tandoori curry paste, or 2 tsp mild Indian curry paste
4 medium zucchini
1 tsp olive oil
pinch salt
pinch pepper
pinch cumin
1/2 cup plain yogurt, not low fat, or regular sour cream
1 green onion, sliced
2 tbsp chopped fresh coriander
Instructions
Oil grill and heat barbecue to medium-high. Smear tops of fish with tandoori paste. Cut zucchini in half lengthwise. Using a spoon, scrape out and discard seeds. Brush all over with oil and sprinkle with seasonings. In a bowl, stir yogurt with onion.
Place fish, skin side down, on grill. Then add zucchini, cut side down. Close lid. Barbecue until a knife tip inserted into centre of fillets comes out warm, 10 to 14 minutes. Don't turn fish. Turn zucchini after 5 minutes, and as soon as each piece is fork-tender, remove to a large platter.
To remove salmon, insert a wide metal spatula between skin and flesh, leaving skin on grill. Place on platter with zucchini. Fill zucchini with yogurt mixture and sprinkle with coriander. Good with rice pilaf.
Nutrition (per serving)
Calories 305, Protein 28.6g, Carbohydrates 9.5g, Fat 16.6g, Fibre 2.7g, Sodium 249mg.
Starting with a bottle of store-bought tandoori curry paste makes this Indian-style grill effortless and fast. Fabulous with chicken and lamb, too.