Tandoori Salmon with Ginger and Lime Yoghurt
The salmon can be served hot, but is equally delicious if cooked ahead and left to cool.
Serves 4
Recipe by Claire Aldous
Photography by Manja Wachsmuth
From issue #39
Sept. 2, 2015
ingredients
4 x 180 gram pieces of salmon, skin on
2 ...
Method
Preheat the oven to 200˚C.
Remove the pin bones from the salmon using tweezers and make 5 evenly spaced, 1 cm deep cuts along the length of each piece. Place on a lined baking tray. Combine the spice paste ...
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