Tandoori salmon with cucumber raita and rice
Pieces of salmon coated in yoghurt and tandoori spice and baked in a hot oven. Served with brown rice, a cool raita with cucumber and mint, and a salad of shaved carrots and red onion with lime. Many fry the salmon all over in a hot pan instead.
- 30 minTime
- 15 minHands-on
- 4Portions
- ≈ 43 krper portion
- 540kcal per portion
Ingredients for 4 portions
- 500 gSalmon fillet, 4 skinless portions
- 1 ½ tbspTandoori masala
- 3 ½ tbspNatural yoghurt, for the salmon
- to tasteSalt
On the side
- 2 ½ dlBrown rice, brown basmati if you can
- 2 ½ dlNatural yoghurt, for the raita
- ½Cucumber
- 3 ½ tbspMint, chopped
- 1 cloveGarlic
- 4Carrots
- 1Red onion
- 1Lime, the juice
Method
- Rinse the rice and cook it according to the packet instructions, about 25 minutes.
- Heat the oven to 225 °C. Stir the tandoori spice into the yoghurt with a little salt. Put the salmon pieces in an ovenproof dish and spread the mixture over them.
- Leave the salmon while the oven heats up, then bake it in the middle of the oven for 12–15 minutes, until just cooked through.
- Make the raita: finely dice the cucumber and mix it with the yoghurt and mint. Crush in the garlic and add salt.
- Peel the carrots and shave them into long ribbons with a vegetable peeler. Thinly slice the red onion. Toss with the lime juice and a pinch of salt.
- Serve the tandoori salmon with the rice, cucumber raita and carrot salad.
The cost is estimated from Swedish grocery prices.
