Tandoori Salmon with Raita

Tandoori Spice

If you are looking for way to elevate your salmon steaks, you must try our tandoori marinade, its absolutely amazing. 

Tandoori Salmon with Raita

Servings: 4

Cooking time:40 minutes


2 salmon filets
¼ tsp freshly ground peppercorns
1 lemon
150g natural yoghurt
1.5 tsp tandoori spice
120g basmati rice 
2 Handfuls ready-washed spinach 
Salt (to taste)
1 small red onion, finely sliced, to garnish



      1. Place the salmon on a glass dish or ceramic plate.
      2. Zest half of the lemon over the salmon then squeeze over the lemon juice.
      3. Combine 2 tbsp natural yoghurt with tandoori spice in a small bowl and coat the salmon with the marinade.
      4. Cover with cling film and leave in the refrigerator overnight to marinate or at least for two hours before cooking.
      5. When ready to eat , wrap the salmon in foil, place on a baking tray and put in the oven preheated to 180 C. Bake for 20 min
      6. In the meantime put the spinach in a colander and carefully pour over just-boiled water from the kettle to wilt.
      7. Refresh under cold running water and squeeze out the excess liquid, then roughly chop and pat dry with kitchen towel

        For the Raita:

      8. Add the spinach, 1 tbsp of lemon juice, a pinch of salt to a bowl with the remaining yogurt and stir to combine. 
      9. In a separate bowl, toss the red onion with a squeeze of lemon juice and a pinch of salt.
      10. Serve with the rice, raita and lemon wedges, and garnish with the onion.


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