Tandoori salmon
0
- Prep Time6 mins
- Total Time6 mins
- Makes3 to 4 servings
Roberto Caruso
Ingredients
750 g salmon fillet
1 cup Balkan-style yogurt
1 tbsp grated peeled ginger
1 tsp ground cumin
1 tsp curry paste
1 tsp hot red-chili flakes
1 lime, cut in half
Instructions
Preheat oven to 450F (230C). Place salmon, skin-side down, on a foil-lined pie plate. In a small bowl, stir yogurt with ginger, cumin, curry paste and chili flakes. Spread yogurt mixture over salmon.
Roast salmon in centre of 450F (230C) oven until a knifepoint inserted into centre of fish feels warm to the touch, from 10 to 15 minutes. Remove salmon from oven, then cut into serving-size pieces. Squeeze juice from lime overtop. Excellent with rice pilaf and steamed broccoli.
Nutrition (per serving)
Calories 316, Protein 28.6g, Carbohydrates 5.6g, Fat 18.8g, Fibre 0.2g, Sodium 406mg.
Spicy light-tasting yogurt marries well with delicate fresh salmon.
Yogurt mixture can be made up to 2 days in advance, then covered and refrigerated. Or cover salmon with yogurt mixture and refrigerate overnight. Then roast as directed above.