Tandoori Salmon With Garlic, Cumin And Tomato Potatoes And Kachumber Salad
For a vibrant meal full of exotic flavors, prepare this Tandoori Salmon recipe. The salmon is first marinated in a rich blend of spices, yoghurt, and oil, infusing it with a burst of savory goodness. Alongside, fragrant and crispy potatoes are cooked to perfection, then tossed with a smoky tomato mixture. A zesty kachumber salad with a mix of fresh herbs and lemony dressing brings a refreshing touch to the dish. Simple yet full of depth, this recipe is bursting with vibrant colors and bold flavors to delight your taste buds. Enjoy this flavorful feast with your loved ones for a memorable dining experience.
— Constant Cookbook
Ingredients
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp turmeric
- pinch nutmeg
- 2 cloves
- 1 cinnamon
- 1 tsp cayenne pepper
- 3 tbsp vegetable oil
- 300ml/10fl oz natural yoghurt
- 4 darnes of salmon
- 1kg/2lb 4oz floury potatoes
- 100ml/3½fl oz olive oil
- 1 tsp smoked paprika
- 1 red chilli
- ½ tsp cumin
- 2 garlic
- 400g tin of chopped tomatoes
- 4 tomatoes
- 1 red onion
- ½ tsp salt
- 1 tsp caster sugar
- 1 lemon
- 2 tbsp extra virgin olive oil
- 1 tbsp finely chopped fresh coriander
- 1 tbsp chopped fresh mint
Instructions
- For the tandoori salmon, place all the spices in a medium bowl and mix with the oil and yoghurt. Smear half of the paste all over the fish and leave to marinate in the fridge for at least an hour. Reserve the remaining paste to make a sauce.
- Meanwhile, place the potatoes in a large pan of salted water and cook for 6-7 minutes, or until just tender. Drain well.
- Heat 3 tablespoons of the olive oil over a low heat. Add the smoked paprika, chilli, cumin and garlic. Cook for 1-2 minutes. Add the chopped tomatoes and cook for 2-3 minutes.
- Heat another frying pan and add the remaining oil, once hot add the potatoes and cook until golden-brown. Just before serving add the tomato mixture to the potatoes and heat through.
- For the kachumber salad, place the tomato and onion in a large bowl with the salt and sugar. Mix the lemon juice and olive oil in a small bowl and pour over the tomatoes and onion along with the coriander and mint.
- Once the salmon has marinated pre-heat the grill to medium heat. Place the salmon on a foil lined tray and grill for 3-4 minutes on each side.
- Place the reserved tandoori paste in a small saucepan and gently warm.
- To serve, place a spoonful of salad alongside the grilled salmon and potatoes and spoon over the tandoori sauce.
Cook Time
30M
Prep Time
PT2H
Yield
Serves 4
Comments
No comments found.