Healthy and spicy grilled salmon

This grilled salmon pairs won­der­fully with a yo­ghurt dress­ing and a good green salad.

The Tribune (NZ) - - COMMUNITY COOKBOOK - Each week Na­dia gives you an­other easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­


Ready in: 25 min­utes Por­tions: 2 Tandoori Grilled Salmon 11⁄ tea­spoons tandoori spice (see

2 be­low) 1 ta­ble­spoon yo­ghurt Pinch of salt 250g skin­less salmon fil­let

Spicy Yo­ghurt Zest and juice of 1⁄8-1⁄ lemon

4 1-2 ta­ble­spoons co­rian­der leaves and stalks, finely chopped 1⁄ cup yo­ghurt

4 1⁄ tea­spoon tandoori spice


Tandoori spice 1⁄ tea­spoon ground cumin

2 1⁄ tea­spoon ground co­rian­der

2 1⁄ tea­spoon smoked pa­prika

2 1⁄ tea­spoon gar­lic pow­der

4 1⁄ tea­spoon turmeric

8 1⁄ tea­spoon ground gin­ger

8 Pinch of ground chilli

Spinach Salad 3⁄ cup frozen peas

4 1⁄ tea­spoon ex­tra-vir­gin olive oil

2 1 tea­spoon vine­gar (such as, red wine, white wine, cider)

3⁄4- 1 tea­spoon mus­tard (such as, Di­jon, whole­grain) 1⁄4- 1⁄ tea­spoon honey

2 1⁄ Le­banese cu­cum­ber

2 1 car­rot 1⁄ tomato

2 50g baby spinach

To Serve 1⁄ lemon cut into wedges 4

Pre­heat oven grill to high. Bring a small pot of salted wa­ter to the boil. Line an oven tray with bak­ing pa­per. Pre­pare lemon and co­rian­der.

1. In a small bowl, mix to­gether first mea­sure of tandoori spice, yo­ghurt and salt. Pat salmon dry, re­move any pin bones, and cut length­ways into 2 equal pieces. Place salmon on pre­pared tray and sea­son. Spread tandoori mix equally over each piece. Set aside.

2. In a small bowl, mix to­gether all spicy yo­ghurt in­gre­di­ents. Sea­son to taste and set aside.

3. Grill salmon (on mid­dle-up­per oven rack) for 4-6 min­utes (depend­ing on thick­ness), for medium-rare, or un­til cooked to your lik­ing. Set aside, cov­ered, to rest.

4. While salmon grills, pre­pare spinach salad. Cook peas in pot of boil­ing wa­ter for 1-2 min­utes. Drain, rinse un­der cold wa­ter and leave to drain well.

5. In a medium bowl, whisk to­gether oil, vine­gar, mus­tard, honey and salt. Peel cu­cum­ber and car­rot into rib­bons and thinly slice car­rot core on an an­gle, dice tomato 1-2cm and add all to medium bowl with dress­ing.

6. Add drained peas and spinach to bowl with dress­ing, toss all to­gether just be­fore serv­ing and sea­son to taste.

To serve: share spinach salad be­tween plates. Top with tandoori grilled salmon and dol­lop over spicy yo­ghurt. Squeeze over lemon.


Tandoori grilled salmon - a light and tasty sup­per.

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