Baked tandoori salmon with cucumber raita

Enjoy this succulent tandoori-spiced salmon, baked to perfection and with classic Indian flavours. With a refreshing cucumber raita on this side, this dish balances flavours and provides a wholesome dose of omega-3 fatty acids.

Ingredients

For baked tandoori salmon:

• Salmon fillet, (150g)
• Plain Greek yoghurt, 2 tbsp
• Tandoori masala powder, 1 tsp
• Ginger paste, ½ tsp
• Garlic paste, ½ tsp
• Paprika, ½ tsp
• Turmeric powder, ¼ tsp
• Cumin powder, ¼ tsp
• Coriander powder, ¼ tsp
• Red chilli powder, ¼ tsp (adjust to taste)
• Lemon juice, 1 tsp
• Salt to taste

For cucumber raita:

• Cucumber, (100g) grated
• Plain Greek yoghurt, (100g)
• Cumin seeds, ½ tsp
• Roasted ground cumin, ¼ tsp (optional)
• Salt to taste
• Fresh mint leaves, for garnish

Method

For baked tandoori salmon:

1. Preheat the oven to 200°C (390°F).
2. In a bowl, mix yoghurt, ginger paste, garlic paste, tandoori masala, paprika, turmeric, cumin powder, coriander powder, red chilli powder, lemon juice, and salt to make the marinade.
3. Pat dry the salmon fillet and brush the skin lightly with a knife. Coat the salmon with the marinade, ensuring it's well-covered. Marinate for 30 minutes or longer if possible.
4. Place the marinated salmon on a baking tray lined with parchment paper.
5. Bake the salmon for about 15-20 minutes or until it’s cooked through and flakes easily with a fork.

For cucumber raita:

1. In a bowl, combine grated cucumber, yoghurt, cumin seeds, roasted ground cumin (if using), and salt.
2. Mix well and refrigerate until serving.
3. Garnish the raita with fresh mint leaves before serving.

Nutritional information

Per serving:

‍Calories - 300 kcal

Carbs - 10g

Proteins - 35g

Fats - 15g

Fibre - 2g