One of my husband and daughter’s all-time favourite, Tandoori Salmon is a mouth-watering delicious recipe. The tandoori Salmon goes very well with Spinach Rice. This recipe has it all, it’s Healthy, tasty and nutritious.
Total time: 55 minutes
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Serve: 2
Ingredients:
For Salmon Marination:
- 250gm boneless and skinless salmon
- 3 tablespoon Greek yogurt
- 2 teaspoon garlic ginger paste
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1 teaspoon chilly powder
- 1 teaspoon garam masala
- 1 1/2 teaspoon coriander cumin powder
- 1 1/2 lemon squeezed
- salt to taste
- freshly crushed pepper
For Spinach Rice:
- 1 cup cooked rice
- 3 cups baby spinach (normal spinach roughly chopped)
- 1 small size onion finely chopped
- 1 teaspoon garlic paste
- 1/2 teaspoon green chili paste
- 1/4 teaspoon turmeric
- 1 teaspoon olive oil
- salt to taste
For Cucumber yogurt:
- 1 cucumber peeled and finely chopped
- 1/2 cup yogurt
- 1/4 teaspoon crushed garlic
- salt to taste
Instruction:
For Spinach Rice:
- Heat the oil in a large pan, add the onion and gently cook until softened but not coloured.
- Add garlic paste, green chili paste, turmeric and mix well.
- Add the spinach and cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.
- Add cooked rice and salt to taste, mix well.
For yogurt:
- Cucumber, garlic, and salt mix well with the yogurt.
- serve chilled.
For Salmon:
- First put your yogurt into a bowl.
- Then, combine the ginger garlic paste, turmeric, chili powder, cayenne pepper, garam masala, coriander-cumin powder, salt and freshly crushed pepper into the yogurt.
- Squeeze in the lemon juice.
- Stir until it is well combined.
- Slit on salmon filet and place it into a marinade and keep it for half an hour.
- Scrape-off the excess marinade and lightly brush the fish with oil. On a flat bottom pan, cook over moderate heat, turning once or twice, until golden in spots and cook through for about 8-10 minutes. Transfer the salmon to a platter and serve with spinach rice and cucumber yogurt.
