Tandoori Salmon with Cucumber & Coconut Salad
1 T tandoori paste
1/3 C greek yoghurt
4 x 180g skinless salmon portions
400g baby cucumbers
¼ red onion, thinly sliced
1 green chilli, thinly sliced (optional)
1 T olive oil
1 T lime juice
½ bunch mint leaves
½ bunch coriander leaves
¼ C coconut flakes, toasted
- Combine the tandoori paste and yoghurt in a bowl. Coat the salmon in the marinade and set aside.
- In a bowl toss cucumber, onion and chilli together with the olive oil and lime juice. Add a pinch of salt and leave while the salmon cooks.
- Preheat the oven grill to high. Line a baking tray with foil. Place the marinated salmon on the prepared tray and grill for 8-10 minutes or until lightly charred and just cooked through.
- Add herb leaves and coconut to the salad and mix through. Serve salmon and salad with rice of your choice.
Recipe adapted from delicious.com.au
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