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
- 500g half salmon side
- 10g corianderchopped
- 1 red chillisliced
- 2 tbsp crispy onions(optional)
MARINADE
- 100g greek yogurt
- 1 tbsp vegetable oil
- ½ lemonjuiced
- 1½ tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Kashmiri chilli powder
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- 3 garlic clovesgrated
- 20g gingergrated
TO SERVE
- golden turmeric rice
- lime pickle
- crispy kale
Nutrition: per serving
- kcal319
- fat21g
- saturates4.8g
- carbs3.3g
- sugars1.8g
- fibre1.8g
- protein28.2g
- salt0.3g
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.
