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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.