A quick and easy alternative to a mid-week take-away.
Make this with fish, lamb or chicken and definitely don't skip the raita, it's beautifully fresh and really simple to make!
Serve with lime wedges and coriander in lettuce wraps. And/ or a side of cauliflower or broccoli rice (optional).
What you'll need
Enough for however many you're feeding, I cook for 2.
- Salmon
- Iceberg lettuce
- Cauliflower or broccoli rice
For the raita
- Greek yoghurt
- Cucumber
- Coriander
- Mint
- Lemon
- Salt & pepper
For the tandoori spice mix
- 3 tbsp ground cumin
- 2 tbsp sweet paprika
- 1½ tbsp garlic granuals
- 1 tbsp ground ginger
- 2 tsp ground corriander
- 2 tsp ground cardamom
What to do
- 1. Mix the spices and rub the mix all over the salmon and set aside. You might only use half, keep the remainder in a jar for another time.
- Make the Raita. In a bowl mix together; 3 or 4 dessertspoons of natural or Greek yoghurt, half a grated cucumber, a handful of chopped fresh mint (I used a tsp of mint sauce instead), juice of half a lemon and some salt and pepper.
- Time to gently pan fry the salmon fillets in a dash of olive oil and knob of butter. This takes about 8-10 minutes or when the salmon reaches 45-50 degrees.
- That's it, plate up and enjoy!
Tandoori spice mix
Dry rub the salmon
Raita ingredients
