Tandoori Salmon with cucumber & dill sauce

4 steps

Prep:10minCook:20min

Naan bread recipe https://my.whisk.com/recipes/1012976460ae92998d2fc8662cbd585e052414121b0

Updated at: Thu, 17 Aug 2023 04:50:21 GMT

Nutrition balance score

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Ingredients

4 servings

4 x 200gsalmon fillets

olive oil

for brushing

3 Tbsptandoori curry spice mixture

180gnatural fat-free Greek yoghurt

1 Tbsplime juice

For the sauce

1cucumber

medium, deseeded and diced

¼ tspsalt

¼ tspsugar

½ tspwhite wine vinegar

3 Tbspfresh dill

chopped

120gsour cream

To serve

naan bread

Instructions

Step 1

Preheat the oven grill to high. Brush the salmon with a bit of oil and place on a lightly oiled baking tray.

Step 2

Stir together the curry spice mixture, and 60g of the yoghurt in a small bowl and make a paste. Flip the salmon over the smear on the paste. Grill for another 4-5 mins until the salmon is firm and flakes easily when tested with a fork.

Step 3

Place the cucumber in a bowl and toss with a salt, sugar, vinegar and dill. Allow to stand for about 5 mins, then mix in with the sour cream and remaining yoghurt. Season to taste.

Step 4

Serve the salmon with the cucumber, dill sauce and warmed naan breads.