Tandoori Salmon With Cucumber & Coconut Sambal |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Salmon marinated in yoghurt and tandoori paste for 15 minutes, then quickly char-grilled for another quick and easy mid-week meal. Ingredients:
1 cup thick natural yoghurt (i use greek) |
2 tablespoons ready-made tandoori paste |
4 (4 ounce) skinless salmon fillet |
1 clove garlic, crushed |
1/4 cup unsweetened coconut |
1 cucumber, peeled and finely diced |
2 tablespoons light olive oil |
ground sweet paprika, to sprinkle |
2 cups basmati rice |
1/2 teaspoon saffron thread |
1 small lemon, juice and zest of, grated |
2 tablespoons chopped cilantro |
Directions:
1. Combine the tandoori paste with 1/2 cup yoghurt, coat the salmon with this mixture, and set aside.
2. Bring a saucepan of water to the boil, add the rice, saffron and salt if desired, and cook until rice is al dente.
3. Drain and toss the rice with the lemon zest, juice and cilantro, and keep warm.
4. Mix remaining yoghurt with the garlic, coconut and cucumber and season to taste with salt and pepper.
5. Place coconut and cucumber sambal in a serving dish, garnish with a sprinkling of paprika, and set aside.
6. Brush a heated cast-iron grill with the oil, or heat the oil in a non-stick skillet on high.
7. Cook the salmon for 1-2 minutes on each side- it should be just cooked but still a little rare in the centre, but if you prefer, cook a little longer.
8. Serve salmon with the saffron rice and the cucumber& coconut sambal.
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