Tandoori Salmon With Cucumber & Coconut Sambal Recipe

Name: Tandoori Salmon With Cucumber & Coconut Sambal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¼ cup unsweetened coconut; 1 cucumber, peeled and finely diced; 2 tablespoons light olive oil; ground sweet paprika, to sprinkle; 2 cups basmati rice; ½ teaspoon saffron thread; 1 small lemon, juice and zest of, grated; 2 tablespoons chopped cilantro

Servings: persons

1 cup thick natural yoghurt (I use Greek)
2 tablespoons ready-made tandoori paste
4 (4 ounce) skinless salmon fillet
1 clove garlic, crushed
¼ cup unsweetened coconut
1 cucumber, peeled and finely diced
2 tablespoons light olive oil
ground sweet paprika, to sprinkle
2 cups basmati rice
½ teaspoon saffron thread
1 small lemon, juice and zest of, grated
2 tablespoons chopped cilantro

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.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup thick natural yoghurt (I use Greek), 2 tablespoons ready-made tandoori paste, 4 (4 ounce) skinless salmon fillet, 1 clove garlic, crushed, and more.

Yes, Tandoori Salmon With Cucumber & Coconut Sambal falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tandoori Salmon With Cucumber & Coconut Sambal

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