Tandoori salmon with cucumber raita
99% fat-free, plain or natural yoghurt, unsweetened
560 g, (4x140g fillets)
1 medium, grated
2 tbs, finely chopped
- 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.
- 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.
- 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.
SERVING SUGGESTION: Steamed silverbeet, plus steamed brown basmati rice.