Baked Tandoori Salmon

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My go-to weekly roster recipe. Consists of Baked Tandoori Salmon served with potatoes, corn on the cob and salad.  Very simple ingredients that are usually always in the fridge. It’s fast, it’s healthy and it is a lifesaver on busy days!

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♦Prep time:10MIN ♦Cook time:20MIN ♦Yield:2Servings.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Salmon Fillet ( centre cut)		300 gm
Mild Chilli powder (reduce if using spicy chilli powder)		1 tsp
Tandoori Spice Mix ( store-bought is fine)		1/4 - 1/2 tsp
Half a Lemon		Juice( to be divided between salmon, potatoes, and salad)
Shallots, chopped		2-3 Nos (about 1 Tbsp)
Garlic, chopped		2 large cloves
Olive oil		1-2 Tbsp (plus a dash for the salad)
Salt		To taste
Potatoes ( to bake along with the Salmon)		3

For Salad/Sides

Corn on the cob, husks and silk removed		2 ears
Mixed baby salad leaves		2 cups
Cucumber, peeled and chopped		1
Carrot, peeled and chopped		1
Cherry Tomatoes, halved		A Handful
Black pitted olives, halved		A Handful
Shallots, chopped (makes  1 Tbsp)		2
Maple Syrup -optional		1 tsp
Chilli flakes		1/2 tsp

Method:

1. Preheat oven. See notes.
2. Place the salmon in a baking dish, lined with grease-proof paper.
3. Sprinkle the chilli powder, tandoori spice powder and salt over the top. Add 1 Tbsp of the lemon juice and rub everything over the fillet gently.
4. Gently press the chopped shallots and garlic, over the top.
5. Peel and chop the potatoes into small chunks. Sprinkle and toss with salt and tandoori spice mix. Place all around the fillet of salmon in the baking dish.
6. Drizzle the olive oil over the Salmon and the potatoes. Add the chopped coriander over the top.
7. Place in the lower rack of the oven and bake for 15-20 minutes ( according to desired doneness-see notes)
8. Meanwhile, add the corn to a saucepan of boiling water with a dash of sugar and a spritz of lemon. Cook till the corn turns bright yellow. 6 minutes should do.
9. Rinse and salad leaves. Spin the leaves dry, using a salad spinner, and add to a large bowl.
10. Add chopped cucumber, carrot, cherry tomato, black olives and shallots. Toss.
11. Add a dash of olive oil, lemon juice, maple syrup and chilli flakes. Toss.
12. When the salmon is done, I like to move it under the broiler and bake it for 5  additional minutes to get a brown top.  This is just a personal preference.

Baked Tandoori Salmon

 

Notes:

• Cooking time of Salmon: Everyone has a preference when it comes to cooking Salmon. I prefer not to give the cooking time, as this varies on preference and also the size of your oven. As a guideline: If you have time, cook for 45 minutes at 93°C/200°F.  Slow-baked salmon is remarkable tasting. However, if you really can’t wait go for 15 minutes at 200°C/392°F. My setting is 200°C for 30 minutes on the lowest rack and then 5 minutes under the broiler. I like to get the golden top. Many like their salmon still pink and translucent but that is not for me.
• Other additions to the Salad: Chopped Avocado, Bell peppers, Walnuts (or other seeds. dry fruit)
• Tandoori Spice Mix: is a really handy spice mix to make all kinds of kebabs, bakes and more. It’s not just for Tandoori Chicken. Store-bought spice mix is fine, but if you would like to make a batch of homemade spice, here’s the recipe for Tandoori Spice Blend.

Key Ingredients:  Salmon fillet, Spices, Shallots, Garlic, Coriander leaves, Lemon, Salt. For the sides: Potato, Fresh Salad Ingredients and Corn on the Cob.

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