Tandoori salmon, naan, yogurt, cucumber salad

FULL METHOD & RECIPE CARD AVAILABLE BELOW.

READY IN: 20 MINS

INGREDIENTS‭:‬

Salmon

Yogurt

Naan bread

Tandoori paste

Carrot

Cucumber

Shallot

Green chilli

Coriander

 

Allergens: Garlic, onion, wheat, gluten, yeast

Pantry staples: Salt

Specialised equipment: Lined baking tray

 

METHOD‭:‬

1. Preheat oven to 180C fan forced.

2. Prepare the produce: Wash the vegetables. Cut the carrots into matchstick- size pieces. Halve and thinly slice the cucumbers. Thinly slice the shallots into rounds. Thinly slice the chillies into rounds. Roughly chop the coriander.

3. Make the Tandoori salmon: Place the salmon, tandoori paste and a spoon of the yogurt in a bowl. Mix well.  Place the salmon on the lined baking tray. Cook in the preheated oven for ten minutes or until just cooked. Remove from the oven and rest for 5 minutes.

4. Heat the naan: Heat and soften the naan directly over a gas flame or in a frying pan.

5. Make the salad: Combine the carrots, shallots, remaining chillies and coriander in a bowl.

6. Make the cucumber and yogurt: Place the cucumbers, half of the chillies, the remaining yogurt and a pinch of salt in a bowl. Mix well.

7. To serve: Divide the naan, tandoori salmon, salad and cucumber and yogurt between the serving plates.

 

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