Name: Tandoori spiced salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500g half salmon side; 10g coriander chopped; 1 red chilli sliced; 2 tbsp crispy onions (optional); 100g greek yogurt; 1 tbsp vegetable oil; ½ lemon juiced; 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 cloves grated; 20g ginger grated; golden turmeric rice; lime pickle; crispy kale

A whole side of spiced salmon on a serving platter

500g half salmon side
10g coriander
chopped
1 red chilli
sliced
2 tbsp crispy onions
(optional)

MARINADE

100g greek yogurt
1 tbsp vegetable oil
½ lemon
juiced
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 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.