Recipe of the week – Tandoori Spiced Salmon with Melon, Pear & Cucumber Salad
This dish gives a delicious spin on a salmon fillet. Why not make too much of the tandoori marinade to use in another main meal later in the week? It’ll cut down on time and ensure you have another tasty end to your day.
Serves 2
Ingredients
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For the salmon:
- 2 tbsp low-fat yogurt
- 1 tsp unsmoked paprika
- ¼ tsp ground cumin
- ½ tsp garam masala
- 1 tsp ginger, peeled and finely chopped
- 1 clove garlic, crushed
- Juice of 1 lime
- Salt and freshly ground black pepper
- 2 x 185g organic salmon tail fillets
- 1 tbsp extra virgin olive oil, plus extra for oiling
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For the salad:
- ½ cucumber, peeled
- ½ ripe charentais melon, seeded
- 1 ripe pear, quartered and cored
- Juice of 1 lime
- Salt and freshly ground black pepper
- 2 handfuls rocket
- 2 handfuls pea shoots
- 1 lime, halved, to serve
Steps
- Heat the oven to 220C/gas mark 7.
- For the marinade, mix the yogurt, paprika, cumin, garam masala, ginger, garlic and lime juice.
- Add the salmon, coat well, cover and chill for 30 minutes.
- To prepare the salad, cut the cucumber in half lengthways, then chop into half-moon slices and place in a mixing bowl.
- Slice the melon and pear quarters to roughly the same size as the cucumber. Add the lime juice and season.
- Coat the fish in 1 tbsp olive oil and roast in the oven for 10 minutes until cooked.
- Add the rocket and pea shoots to the salad and serve with the salmon and half a lime.
