Salmon is a great fish to pair with intense flavours as it is robust enough to not be overpowered by them. Tandoori, a traditional fiery Indian spice paste is typically used to marinade chicken, however it works with fish as well. Tempering the heat with a cooling mint yoghurt balances this dish out perfectly.
1 cup rice
2 tablespoons tandoori paste
2 x 150g salmon fillets, skin removed
1 cup mixed green vegetable (see tips)
100ml plain Greek style yoghurt
2 tablespoons mint, finely chopped
1 teaspoon honey (optional)
- Cook rice, keep covered and warm. Set aside.
- Gently coat salmon in tandoori paste. Heat a fry pan over medium heat with a drizzle of oil, add salmon and cook for 2-3 minutes on each side for medium, or until cooked to your liking.
- Whilst the salmon is cooking, combine yoghurt, mint and honey in a small bowl and mix well. Set aside.
- Remove salmon from heat, bring a small pot of water to the boil and blanch the greens for 2 minutes, drain and dress with olive oil, salt and pepper.
- Divide rice between plates along with salmon and veggies. Serve minted yoghurt on the side.
- Any green vegetables can be used such as: snow peas, green beans, bok choy, zucchini, broccoli
- Cooking over medium heat will prevent the tandoori paste from burning. Slightly under cook the salmon as it will continue to cook as it rests
- A firm white fish, chicken thigh or pork fillet steaks can be used in place of salmon
- Serve with salad and greens for a lighter meal, omit the rice