Roasted Tandoori Salmon with Cauliflower Rice & Cucumber Salad
Give fresh salmon a spicy twist with tandoori-infused yoghurt marinade.
Nutrition Per Portion
- Calories
837
- Carbs
56g
- Fat
56g
- Fibre
9g
- Protein
34g
- Sugar
41.7g
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Salmon Fillet
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Coconut Cream
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Tandoori Powder
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Cauliflower
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Pomegranate Seeds
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Cucumber
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Tomatoes
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Fresh Coriander
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Red Onion
-
Lemon
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Green Chillies
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Chilli Powder
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Ground Cumin
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Olive Oil
|
Salmon Fillet |
Coconut Cream |
Tandoori Powder |
Cauliflower |
Pomegranate Seeds |
Cucumber |
|
Tomatoes |
Fresh Coriander |
Red Onion |
Lemon |
Green Chillies |
Chilli Powder |
|
Ground Cumin |
Olive Oil |
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0.0 min
Preheat the oven to 180C.
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0.5 min
In a bowl, mix together the coconut cream and tandoori powder.
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2.0 min
Place the salmon in a bowl and pour over the coconut-tandoori marinade.
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4.5 min
Chop the cucumber, tomato and coriander.
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7.0 min
Peel and chop the onion.
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8.0 min
Transfer the marinated salmon on a baking tray and place in the oven to roast until cooked through. (around 20mins)
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8.5 min
Juice the lemon and set aside.
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9.5 min
Finely slice the chillies.
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10.5 min
In another bowl, mix together the lemon juice, 2/3 of the olive oil, chilli powder and cumin.
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13.0 min
Grate the cauliflower into a rice like consistency.
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15.0 min
Heat the remaining olive oil in a frying pan over medium high heat.
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16.0 min
Add the cauliflower and sautee until golden brown and softened. Season with salt and pepper to taste.
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18.0 min
In a bowl, toss together the cucumber, tomato, coriander, onion and green chillies (optional).
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20.0 min
Pour the lemon dressing over the cucumber salad.
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22.0 min
Stir the pomegranate seeds through the cauliflower rice.
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24.0 min
Distribute the cauliflower rice and cucumber salad among serving bowls.
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26.0 min
Remove the salmon from the oven and serve atop the cauliflower rice.
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Ingredients
Salmon Fillet
Coconut Cream
Tandoori Powder
Cauliflower
grated
Pomegranate Seeds
Cucumber
chopped
Tomatoes
chopped
Fresh Coriander
chopped
Red Onion
chopped
Lemon
juiced 1/2 lemon per person
Green Chillies
finely sliced Use according to taste
Chilli Powder
Use according to taste
Ground Cumin
Olive Oil
3 tablespoons per person
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Reviews (2)
Amanda Edmunds Verified
This was a nice dish, i found it a little spicy for me
Monique Hassan Verified