Tandoori salmon with lime pickle yoghurt
6
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Move over tandoori chicken and lamb, this salmon tandoori recipe is best of them all! Salmon adds protein and good fats to the dish so why not whip this up in 10 minutes and enjoy a healthy summer’s dinner.
Ingredients
Skinless salmon
480 g, (4 x 120g)
Tandoori paste
2 tbs
Olive oil
2 tsp
Brown rice microwave packet
300 g
Patak's Pickle, Lime
20 g, (1 tbs)
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Green shallot(s)
3 individual, thinly sliced
Fresh coriander
⅔ cup(s), coarsely chopped
Baby spinach
80 g
Instructions
1
Place salmon and paste in a small bowl and turn to coat. Heat oil in a large non-stick frying pan over medium heat. Cook salmon for 3 minutes each side or until cooked to your liking.
2
Meanwhile, cook rice following packet instructions. Combine pickle and yoghurt in a small bowl.
3
Combine rice, shallots and coriander in a medium bowl. Serve salmon with rice mixture, lime pickle yoghurt and spinach.
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