Photo of Tandoori salmon with cucumber raita by WW

Tandoori salmon with cucumber raita

0 - 9
PersonalPoints™ per serving
Total Time
55 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Tandoori paste

1 tbs

99% fat-free plain yoghurt

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.

Notes

SERVING SUGGESTION: Steamed silverbeet, plus steamed brown basmati rice.