INGREDIENTS
4 Salmon fillets (6 oz each) skin removed
150ml thick natural Yogurt
1 tbsp finely chopped fresh ginger root
2 cloves garlic
2 Green chillies, rough chopped
1 tbsp ground cumin
1 tbsp paprika
1 tbsp lemon juice
1 tsp turmeric
2 tsp caster sugar
1tsp salt
1 tsp black pepper
¼ tsp ground cloves
½ tsp ground cardamom
For the pepper salsa:
1 of each red, yellow and green pepper, roasted and cut in ¼” dice
1 red chilli, seeded and chopped
Juice of half lemon
4 spring onions, chopped
2 tomatoes, chopped
1 tbsp fresh coriander, chopped
Splash of rapeseed oil
1 tbsp chopped mint
6 tbsp shredded spinach
Salt and pepper
Recipe continues
METHOD
Make a paste from lemon juice, salt and pepper and marinate salmon for 20 minutes before using with Tandoori mixture.
For the salsa, combine all the ingredients.
Pat salmon dry and place in a shallow baking dish.
Blend the remaining ingredients in a food processor until smooth.
Spoon yogurt mixture over salmon and gently rub into fish. Marinate in refrigerator for 2 hours.
Place salmon on a baking sheet lined with parchment paper.
Roast in a preheated 230˚C oven for 10-12 minutes or until salmon is just cooked through.
Serve with Indian breads and 3 pepper salsa