TANDOORI SALMON WITH QUINOA AND YOGHURT RELISH

• 800 gm salmon fillets

• Bunch of rosemary, chopped • 20 gm Dijon mustard • 100 gm asparagus • 1 gm saffron • 25 gm milk • 20 ml lemon juice • 50 gm ginger and garlic paste • 20 ml olive oil • 50 gm natural Greek yoghurt • 15 gm turmeric • 10 gm red chilli powder

• 10 gm dry mango powder

For the quinoa and yoghurt relish:

• 100 gm quinoa, washed, soaked

• 20 gm red onion, finely chopped, washed

• 1 tsp low calorie sweetener

• 50 gm natural Greek yoghurt • 2 tbsp dill, chopped

Method

Preheat oven to 200°C.

Rub out fins from salmon fillet and cut into 2-inch squares.

Dry-roast the rosemary in a pan and lay aside to cool.

Make a marinade using all the ingredients and coat salmon with it.

Place in a single layer on a baking sheet (skin side down), and roast at 200°C for 10 minutes.

For the quinoa and yoghurt relish, boil quinoa for 15 minutes, then drain and press down to remove any excess moisture.

In a bowl, mix all the ingredients together and chill in a refrigerator until ready to serve.

Serve the tandoori salmon sprinkled with lemon juice and quinoa relish quenelles.