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    You are in: Home / Recipes / Tandoori Salmon With Cucumber & Coconut Sambal Recipe
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    Tandoori Salmon With Cucumber & Coconut Sambal

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Daydream's Note:

    Salmon marinated in yoghurt and tandoori paste for 15 minutes, then quickly char-grilled for another quick and easy mid-week meal.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine the tandoori paste with 1/2 cup yoghurt, coat the salmon with this mixture, and set aside.
    2. 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. 3
      Drain and toss the rice with the lemon zest, juice and cilantro, and keep warm.
    4. 4
      Mix remaining yoghurt with the garlic, coconut and cucumber and season to taste with salt and pepper.
    5. 5
      Place coconut and cucumber sambal in a serving dish, garnish with a sprinkling of paprika, and set aside.
    6. 6
      Brush a heated cast-iron grill with the oil, or heat the oil in a non-stick skillet on high.
    7. 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. 8
      Serve salmon with the saffron rice and the cucumber& coconut sambal.

    Ratings & Reviews:

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    Nutritional Facts for Tandoori Salmon With Cucumber & Coconut Sambal

    Serving Size: 1 (365 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 678.2
     
    Calories from Fat 221
    32%
    Total Fat 24.6 g
    37%
    Saturated Fat 11.5 g
    57%
    Cholesterol 67.3 mg
    22%
    Sodium 118.5 mg
    4%
    Total Carbohydrate 80.7 g
    26%
    Dietary Fiber 5.9 g
    23%
    Sugars 5.9 g
    23%
    Protein 33.7 g
    67%

    The following items or measurements are not included:

    tandoori paste

    lemons, juice and zest of

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