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.