Tandoori Spiced Salmon
An Indian-British fusion roast, salmon fillets coated in a yoghurt and tandoori spice marinade that chars at the edges in a hot oven while the fish stays silky within.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix 75g Greek yoghurt, 1.25 tbsp tandoori paste, 1 clove grated garlic, 8g grated ginger, 0.75 tbsp lemon juice, and 0.5 tsp salt until smooth. Coat 2–3 salmon fillets thoroughly, set aside 10 minutes. Cut 350g cauliflower into florets.
Roast 1
Preheat oven to 220°C. Toss cauliflower with 1.5 tbsp olive oil, 0.5 tsp turmeric, 0.25 tsp cumin, and 0.25 tsp salt. Spread on a medium tray in a single layer. Roast 12–15 minutes until golden at the edges.
Roast 2
Push cauliflower to the tray sides. Place marinated salmon skin-side down in the centre. Roast 10–12 minutes at 220°C until the marinade chars at edges and salmon flakes easily when pressed at the thickest point. While salmon roasts, whisk 100g Greek yoghurt, 8g chopped mint, 0.5 tbsp lemon juice, a small pinch of grated garlic, and a pinch of salt; season to taste.
Finish and plate
Scatter 8g fresh coriander over the salmon and cauliflower. Serve directly from the tray with minted yoghurt, lemon wedges, and 2 warm naan breads alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.