Tandoori salmon with cucumber raita
0
Points®
Total time: 55 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Tandoori paste
1 tbs
99% fat-free, plain or natural yoghurt, unsweetened
200 g
Lemon juice
1 tbs
Skinless salmon
560 g, (4x140g fillets)
Lebanese cucumber
1 medium, grated
Fresh coriander
2 tbs, finely chopped
Instructions
1
Combine tandoori paste, ⅓ cup of the yoghurt and half the lemon juice in a shallow glass dish. Season with salt and pepper. Add salmon and turn to coat in tandoori mixture. Refrigerate for 30 minutes.
2
Preheat a grill on high heat. Place salmon flesh side up on a foiled-lined grill tray. Grill salmon 5cm from heat source for 5 minutes, without turning, until golden and almost cooked through.
3
Meanwhile, combine remaining yoghurt and lemon juice with cucumber and coriander in a small bowl. Season with salt and pepper. Serve salmon dolloped with cucumber raita.
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