Chargrilled tandoori salmon
skinless salmon fillet(s)
480 g, (4 x 120g fillets)
low fat tzatziki
1 x 3 second spray(s)
- Spread the tandoori paste over the salmon.
- Lightly spray a chargrill pan with oil and heat over medium-high heat. Cook the salmon for 3-4 minutes each side or until lightly charred for medium-rare or until cooked to your liking.
- Add the asparagus and snow peas, and cook for 4 minutes or until lightly charred and just tender. Serve the salmon with the vegetables and a dollop of tzatziki.