Roast Tandoori Salmon with Garlic Coriander Raita
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Roast Tandoori Salmon with Garlic Coriander Raita
Recipe by Anjali Pathak
Dietaries – Meat free, vegetarian, gluten free
Serves – 4 as a side
Prep Time – 10 mins
Cooking Time – 20 mins
Ingredients
Roast Tandoori Salmon
2 salmon fillets, 400g each, bones removed, skin left on
3 tbsp Patak’s tandoori paste
1 tbsp Greek yoghurt
Large handful fresh herbs, I like coriander, dill & chives, roughly chopped
½ lemon, sliced
Garlic Coriander Raita
1 bulb garlic, cut in half lengthways
1 tsp vegetable oil
½ cup (140g) Greek yogurt
2 tbsp fresh coriander leaves
Good pinch of salt, to taste
Serve with
Salad
Patak’s Mini Pappadums
Method
Preheat the oven to 180 degrees (C).
In a bowl mix together Patak’s tandoori paste and yoghurt. Rub over both sides of the salmon.
Line a baking tray with baking paper. Lay a salmon fillet, skin side down, on top. Sprinkle over the fresh herbs and lay over the lemon slices. Place the other salmon fillet on top, skin side up.
Roast the salmon in the oven for 30 - 35 minutes until the salmon is cooked through. It may take a little longer depending on the thickness of your fillets.
In the meantime, prepare the roast garlic by drizzling the bulb with oil and adding a good pinch of salt. Wrap in foil and pop in the oven for 30 minutes.
The bulb with soften and turn golden brown and utterly delicious.
Squeeze out the soft garlic cloves, crush with the back of a fork and stir in the yoghurt, fresh coriander and season with salt.
Serve the roast tandoori salmon with salad, Patak’s Mini Pappadums and garlic coriander raita.
