Tandoori salmon with cucumber & coconut sambal

Tandoori salmon with cucumber & coconut sambal

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The ingredient of Tandoori salmon with cucumber & coconut sambal

  1. 1 cup (250ml) thick Greek yoghurt
  2. 2 tablespoons ready-made tandoori paste
  3. 4 skinless salmon fillets (125g each)
  4. 1 clove garlic, crushed
  5. 1/4 cup desiccated coconut
  6. 1 cucumber, peeled and finely diced
  7. 2 tablespoons olive oil
  8. Ground sweet paprika, to sprinkle
  9. 1 1/2 cups Basmati rice
  10. 1/2 teaspoon saffron threads
  11. Zest and juice of 1 small lemon
  12. 2 tablespoons chopped coriander leaves

The instruction how to make Tandoori salmon with cucumber & coconut sambal

  1. Mix half the yoghurt with the tandoori paste, coat salmon and set aside.
  2. To make rice, place rice and saffron in a saucepan of salted water. Bring to the boil and cook for 8 minutes. Drain and toss with rind, juice and coriander.
  3. Mix remaining yoghurt with garlic, coconut and cucumber. Season to taste.
  4. In a non-stick frypan, heat oil over high heat and cook salmon for 1-2 minutes on each side until just cooked but still a little rare in the centre.
  5. Place rice in bowls, top with a piece of salmon and a dollop of coconut sambal sprinkled with paprika.

Nutritions of Tandoori salmon with cucumber & coconut sambal

calories: 752.133 calories
calories: 33 grams fat
calories: 10 grams saturated fat
calories: 72 grams carbohydrates
calories:
calories:
calories: 40 grams protein
calories:
calories: 502.76 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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