Spiced salmon with Puy lentils
Try this interesting twist on classic grilled salmon. Spiced with garam masala and served with garlic and lemon Puy lentils, this is a healthy mid-week supper.
Tandoori spiced salmon
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 500g half salmon side
- 10g coriander, chopped
- 1 red chilli, sliced
- 2tbsp crispy onions (optional)
MARINADE
- 100g greek yogurt
- 1tbsp vegetable oil
- lemon, juiced
- 1tsp garam masala
- 1tsp ground cumin
- 1tsp ground coriander
- 1tsp Kashmiri chilli powder
- ground cinnamon
- ground turmeric
- 3 garlic cloves, grated
- 20g ginger, grated
TO SERVE
- golden turmeric rice
- lime pickle
- crispy kale
Method
- STEP 1
Lay the salmon in a roasting tray lined with foil – it should fit snugly. Mix all the ingredients for the marinade in a small bowl and season well with salt and pepper. Slather on to the salmon and put into the fridge for 20 mins or overnight.
- STEP 2
When you’re ready to cook, heat the oven to 220C/200C fan/gas 7. Bake the salmon for 15-18 mins or until the marinade is lightly charred and the salmon is just cooked. Scatter with the coriander, chilli and crispy onions, if using.
- STEP 3
Serve with golden turmeric rice, lime pickle and some crispy kale, if you like.
