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Tandoori salmon recipe

26 ratings

Give your salmon fillets an Indian-twist by simply marinating in a gorgeous mix of smoky paprika, fiery chilli, fresh coriander, zesty lemon, and fragrant garam masala. This dish is easy to prepare and imparts a great deal of flavour that's sure to please. See method

Serves 6
10 mins to prepare plus 30 mins marinating and 6 mins to cook
263 calories / serving

Ingredients

1 lemon, juiced
1tsp paprika
1 green chilli
3 tbsp coriander, chopped
2 tsp honey
1 tsp garam masala
3 garlic cloves
50g ginger
100ml (3 1/2fl oz) Greek yogurt
6 salmon fillets, about 110g (3 1/2oz) each
lemon wedges, to serve

Each serving contains

Energy
1100kj
263kcal 13%
Fat
16g 23%
Saturates
3g 17%
Sugars
2g 2%
Salt
0.2g 3%

of the reference intake
Carbohydrate 2.1g Protein 27.8g Fibre 0.2g

Method

Combine (or blend in a small food processor) the lemon juice, paprika, green chilli, coriander, honey, garam masala, garlic and ginger.
Turn into a bowl and stir in the yogurt.
Lightly coat the top of each salmon fillet with 1tbsp of the yogurt mixture. Set aside for 30 minutes.
Heat the grill to its hottest setting. Transfer the salmon fillets to a heatproof tray and grill for 5-6 minutes. They should be cooked through but still a little pink in the centre.
Serve with lemon wedges.

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