Name: Tandoori Salmon With Cucumber Salad & Yoghurt Recipe
Total time: 35 min
Yield: 4
Cuisine: Indian

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Give fresh salmon a spicy twist with marinade and lime-infused yoghurt. Thanks to its cooling powers, this long, crisp vegie is the perfect partner for spicy mains, such as this indian-style fish. 

How to make Tandoori Salmon With Cucumber Salad & Yoghurt Recipe

Gemma Luongo

Crawler

Indian

<p>Give fresh salmon a spicy twist with marinade and lime-infused yoghurt. Thanks to its cooling powers, this long, crisp vegie is the perfect partner for spicy mains, such as this indian-style fish. </p>

Olive oil

Salmon Fillets,  Skin

Tandoori stir-fry marinade

Continental cucumber,  coarsely chopped

Tomatoes,  coarsely chopped

Red Onion,  Thinly Sliced

Cumin seeds

Natural yoghurt

Fresh lime juice

Fresh coriander leaves

Preheat oven to 200c. Line a baking tray with non-stick baking paper. Rub 2 teaspoons of oil over the skin of the salmon fillets and season with salt. Brush the salmon with the marinade. Heat 1 tablespoon of the remaining oil in a large frying pan over high heat. Add the salmon, skin-side down, to the pan and cook for 2 minutes. Turn and cook for 2 minutes or until golden. Transfer to the lined tray. Bake for 8 minutes for medium or until cooked to your liking.

step 1

Meanwhile, place the cucumber, tomato and onion in a bowl. Heat the remaining oil in a small frying pan over medium-low heat. Add the cumin seeds and cook, stirring, for 1-2 minutes or until aromatic. Add to the cucumber mixture and toss to combine.

step 2

Combine the yoghurt and lime juice in a small bowl. Add the coriander to the cucumber salad and toss to combine.

step 3

Divide the cucumber salad and salmon among serving plates. Drizzle over the yoghurt mixture. Season with pepper. Serve with pappadums.

step 4

Taste