Tandoori Grilled Salmon with Spicy Yoghurt and Salad

Tandoori Grilled Salmon with Spicy Yoghurt and Salad

Ready in 25 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, May 26, 2019.
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Ingredients

SALMON

  • 1 Tbsp tandoori spice
  • 2 Tbsp yoghurt
  • 1 pack salmon fillet

YOGHURT

  • Zest and juice of 1/2 lemon
  • Remaining yoghurt
  • 1 tsp tandoori spice

SALAD

  • 1 1/2 cups frozen peas
  • 1 1/2 tsp mustard
  • 2 tsp vinegar
  • 1/2 tsp honey
  • 1 Lebanese cucumber, peeled into ribbons
  • 2 carrots, peeled into ribbons
  • 1 tomato, finely diced
  • 1/3 pack baby spinach

TO SERVE

  • 1/2 lemon, cut into wedges

Steps

  1. Preheat oven grill to high. Bring a small pot of hot salted water to the boil.
  2. Prep salmon. In a small bowl, mix together first measure of tandoori spice, yoghurt and 1/4 tsp salt. Pat salmon dry, remove any pin bones, and cut lengthways into 4 equal pieces. Place salmon on a lined oven tray and season. Spread tandoori mix equally over each piece. Set aside.
  3. Make dressing. In a small bowl, mix together all yoghurt ingredients. Season to taste.
  4. Cook salmon. Grill salmon (on upper oven rack) for 4-6 minutes for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered.
  5. Cook peas. Cook peas in pot of boiling water for 1-2 minutes. Drain, rinse under cold water and leave to drain well.
  6. Prep salad veg.
  7. Finish salad. In a large bowl, whisk together 1 tsp extra-virgin olive oil, vinegar, mustard, honey and 1/4 tsp salt. Add drained peas and remaining salad ingredients. Toss and season to taste.
  8. Serve salad topped with salmon. Dollop over yoghurt and squeeze over lemon.

Nutritional Information

Energy 1865 kj
446 kcal
Protein 29.4g
Carbohydrate 8.2g
Fat 32.1g