You are here:

Tandoori salmon with cucumber and onion raita

Merrilees Parker from Food Uncut
Merrilees Parker serves a simple spicy marinated fish dish with a cooling yogurt dressing

Tandoori salmon with cucumber and onion raita

Method

1. Blend the yogurt, paprika, chilli, cumin, lemon juice, oil, turmeric, tomato puree and ginger into a paste and use to coat the salmon. Marinate for 20-30 minutes, before draining off any excess marinade from the salmon.

2. Season the cucumber with salt and leave in a colander for 20 minutes before squeezing out excess juice. Combine the cucumber in a bowl with the onion, yogurt, mint, and coriander and season with salt and pepper.

3. Heat a griddle until smoking hot over a medium heat. While the griddle is heating, thread the salmon pieces onto skewers.

4. Brush the fish lightly with oil and cook for two minutes on each side. Serve straight away.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 20 min, plus 30 mins to marinate
Cook: 5 min

Ingredients
4x150g organic salmon steaks, cut into 2 cm cubes
8 tbsp plain yogurt
2 tbsp medium hot paprika
1 tsp Chilli powder
2 tsp ground cumin
1 lemon, juice only
2 tbsp vegetable oil
1/2 tsp Turmeric
1 tbsp tomato puree
2 tsp grated root ginger

For the cucumber raita

500ml plain low-fat yogurt
1 red onion, quartered and thinly sliced
1 English Cucumber, peeled, seeds removed and grated
1 tbsp mint leaves, chopped
1 tbsp coriander leaves, chopped
salt and pepper