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

Recipe «Tandoori salmon with cucumber & coconut sambal» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.