Tandoori salmon with cucumber & coconut sambal

Cooking Fish Tandoori salmon with cucumber & coconut sambal

Detailed step-by-step description of how to cook the dish "Tandoori salmon with cucumber & coconut sambal". Try it by all means

Lables: Low carb Egg free Gluten free Sesame free Shellfish free Soy free Wheat free
  1. Mix half the yoghurt with the tandoori paste, coat salmon and set aside.
  2. To make rice, place rice and saffron in a saucepan of salted water. Bring to the boil and cook for 8 minutes. Drain and toss with rind, juice and coriander.
  3. Mix remaining yoghurt with garlic, coconut and cucumber. Season to taste.
  4. In a non-stick frypan, heat oil over high heat and cook salmon for 1-2 minutes on each side until just cooked but still a little rare in the centre.
  5. Place rice in bowls, top with a piece of salmon and a dollop of coconut sambal sprinkled with paprika.

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1 cup thick Greek yoghurt
2 tbsp ready-made tandoori paste
4 skinless salmon fillets
1 clove garlic, crushed
1/4 cup desiccated coconut
1 cucumber, peeled and finely diced
2 tbsp olive oil
Ground sweet paprika, to sprinkle
1 1/2 cups Basmati rice
1/2 tsp saffron threads
Grated rind and juice of 1 small lemon
2 tbsp chopped coriander leaves

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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