Easy Tandoori Salmon recipe
This recipe is in collaboration with Hello Fresh.
I am a big fan of easy recipes as you can see from my recipe archives. Fish is very quick and easy to cook and there are so many ways to cook fish. Here is one that I found on Hello Fresh recipes archives which sounded really simple to do with all the ingredients I have on hand at home. If you have been afraid to cook fish, give this one a go. It is not easy to mess up and you will end up with a delicious supper that you will keep making over and over.
I love Indian spices and don’t use that very much in my cooking. If you don’t have all the spices that are needed, that is fine. You can just add what you have, a tsp of turmeric, chilli powder, generic curry powder, some cumin, etc. It will still taste nice. After making this Tandoori Salmon recipe, I will be experimenting with them more like adding some to an omelette and vegetable dishes. Using just some tandoori spices and plain yoghurt, you can transform this fish into something quite special.
This time, instead of tweaking the recipe, I have tweaked the accompaniments. They suggest serving it with a cucumber salad. Instead, I made some Gujerati Vegetable curry using carrots, broccolli and other vegetables from the fridge. It went really well with this fish. The recipe below includes instructions on how to make the cucumber salad.
Here are some other easy fish recipes you can try;
You can find more easy recipes here.
Do you have a favourite way to cook fish, do share in the comments below.
Easy Tandoori Salmon Recipe
Ingredients
- 2 Salmon fillet
- 5 tbsp Natural Yoghurt
- 1 tbsp Tandoori Masala Spice
- 150 g Basmati Rice
- 1 tsp Nigella Seeds
- 3 tbsp Cashew Nuts
- 1 Lemon
- 1 Red chilli
- 1 bunch of Mint
- half a cucumber
Instructions
Marinate the Salmon
- Put the yoghurt in a large bowl and mix in the Tandoori spice and a pinch of salt and pepper.
- Add the salmon fillets to the bowl and gently turn to coat well in the marinade.
- Cover and set aside in the fridge.
Cook the Rice
- Pour the water for the rice into a saucepan and bring to the boil.
- When boiling, stir in the rice and nigella seeds, lower the heat to medium and pop a lid on the pan.
- Leave to cook for 10 mins, then remove the pan from the heat (still covereand leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Toast the Cashews
- Meanwhile, heat a frying pan on high heat (no oil).
- Add the cashews and toast, tossing the pan occasionlly, until golden brown.
- When nicely toasted, remove the pan from the heat and pop the cashews in a bowl.
- Preheat your grill to high and line a baking tray with a piece of lightly oiled foil.
Make the Salad
- Zest the lemon.
- Halve the chilli lengthways, deseed and finely chop.
- Strip the mint leaves from the stalks and finely chop (discard the stalks).
- Trim the cucumber then quarter lengthways.
- Chop widthways into small chunks. Pop the cucumber, half the mint and half the chilli in a bowl.
- Stir in the remaining yoghurt.
- Halve the lemon and add a squeeze of lemon juice.
- Season well with salt and pepper.
Grill the Salmon
- Remove the salmon from the fridge and place skin side up on the baking tray. TIP: You want to keep the marinade on the fish, so don't wipe it all off.
- Discard any marinade left in the bowl. Grill the salmon for 4-5 mins, then turn over and grill, skin-side down, for a further 4-5 mins until it is lightly cooked. You don't want to over cook the salmon as it will be very dry.
- Fluff the rice up with a fork and stir through the lemon zest.
- Stir half the cashews through the cucumber salad.
- Serve the rice topped with the grilled Tandoori salmon and a sprinkling of remaining mint, chilli (for those who like a kick), cashews and the remaining lemon, chopped into wedges.
- Serve the salad alongside.
