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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