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Tandoori-spiced salmon

Tandoori-spiced salmon with side dishes alongside

Tandoori-spiced salmon

Name: Tandoori-spiced salmon
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Indian
Ingredients: 100g Greek-style yogurt; 2 large garlic cloves finely grated; thumb-sized piece of ginger peeled and finely grated; 1 lime juiced, plus extra lime wedges to serve; 1 tsp Kashmiri chilli powder; 1 tsp ground turmeric; 1 tsp ground cumin; 2 tsp ground coriander; 2 tsp sweet smoked paprika; 1 tsp sunflower oil; 1 whole salmon fillet (about 900g); handful of coriander leaves roughly chopped; 1 long green chilli finely sliced; naans

Tom Kerridge

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Serves 6

Easy

Prep: 20 mins

Cook: 20 mins

plus marinating

A star rating of 4.7 out of 5.7 ratingsRate

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Make Tom Kerridge's tandoori-spiced salmon as an alternative Sunday roast, or any time you’re entertaining. Enjoy with naans, or Tom's suggested sides

Gluten-free

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Alternatives

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Naan bread

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Broad bean & chicken pilaf

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Ingredients

Nutrition

Units:

MetricUS

100g Greek-style yogurt
2 large garlic cloves

finely grated
thumb-sized piece of ginger

peeled and finely grated
1 lime

juiced, plus extra lime wedges to serve
1 tsp Kashmiri chilli powder
1 tsp ground turmeric
1 tsp ground cumin
2 tsp ground coriander
2 tsp sweet smoked paprika
1 tsp sunflower oil
1 whole salmon fillet

(about 900g)

To serve

handful of coriander leaves

roughly chopped
1 long green chilli

finely sliced
naans

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Nutrition: Per serving

kcal342
fat22g
saturates5g
carbs1g
sugars1g
fibre1g
protein34g
salt0.2g

Method

step 1

Combine the yogurt, garlic, ginger, lime juice, spices and some salt and pepper, then set aside. Drizzle the oil over a baking tray and lay the salmon on top, skin-side down. Spread the yogurt mixture all over the salmon flesh, then cover and chill for at least 20 mins, or up to a few hours, if you have time.
step 2

Heat the oven to 240C/220C fan/gas 9. Uncover the salmon and bake on the tray for 20 mins until the marinade is lightly charred and the salmon is just cooked through. Serve directly from the tray or on a platter, scattered with the chopped coriander and sliced chilli, alongside the extra lime wedges and naans, or other sides of your choice (see below).

Recipe tips

Carrot kachumber salad Halve, seed and dice 1 cucumber and mix with 1 large carrot, coarsely grated, 1 red onion, finely chopped, the juice of 1/2 lemon, a handful of chopped mint and 1 tbsp olive oil. Season and serve.

Quick tomato chutney Toss together 200g cherry tomatoes, finely chopped, 1 small onion, finely chopped, 1 green chilli, finely chopped and 1 tbsp ketchup.

Perfect pilau Rinse 300g basmati rice under cold water until the water runs clear. Melt 30g butter in a saucepan and fry 1 chopped onion for 10 mins until golden. Stir in the rice and 1/2 tsp ground turmeric. Pour in 500ml vegetable stock. Cover, bring to the boil, turn off the heat and leave to stand for 15 mins. Fluff the rice with a fork and serve.

Green dressing Blitz 200ml Greekstyle yogurt, a large handful of coriander leaves, 1 tsp cumin seeds and a squeeze of lemon juice in a food processor to combine. Season and serve.

Recipe from Good Food magazine, May 2024

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A star rating of 4.7 out of 5.7 ratings

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