The salmon can be served hot, but is equally delicious if cooked ahead and left to cool.
Serves: 4
INGREDIENTS
4 x 180 gram pieces of salmon, skin on
2 tablespoons Tandoori spice paste
1/3 cup thick, plain yoghurt
Ginger yoghurt
½ cup thick plain yoghurt
1 teaspoon grated fresh ginger
1 clove garlic, crushed
finely grated zest and juice 1 small lime
sea salt and freshly ground pepper
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 and yoghurt and spread evenly over the salmon and into the cuts.
Roast for between 8-10 minutes or until done to your liking. Cooking time will depend on the thickness of the salmon.
Yoghurt: Put all the ingredients in a bowl, season and mix to combine.
To serve: Place the salmon on plates and serve with a spoonful of ginger yoghurt and the green beans with mango chutney.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.