Tandoori Salmon With Cucumber & Coconut Sambal
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 236.59 ml thick natural yoghurt (I use Greek)
- 29.58 ml ready-made tandoori paste
- 4 (453.59 g) skinless salmon fillet
- 1 clove garlic, crushed
- 59.14 ml unsweetened coconut
- 1 cucumber, peeled and finely diced
- 29.58 ml light olive oil
- ground sweet paprika, to sprinkle
- 473.18 ml basmati rice
- 2.46 ml saffron thread
- 1 small lemon, juice and zest of, grated
- 29.58 ml chopped cilantro
directions
- Combine the tandoori paste with 1/2 cup yoghurt, coat the salmon with this mixture, and set aside.
- Bring a saucepan of water to the boil, add the rice, saffron and salt if desired, and cook until rice is al dente.
- Drain and toss the rice with the lemon zest, juice and cilantro, and keep warm.
- Mix remaining yoghurt with the garlic, coconut and cucumber and season to taste with salt and pepper.
- Place coconut and cucumber sambal in a serving dish, garnish with a sprinkling of paprika, and set aside.
- Brush a heated cast-iron grill with the oil, or heat the oil in a non-stick skillet on high.
- 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.
- Serve salmon with the saffron rice and the cucumber& coconut sambal.
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RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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