Tandoori Salmon on Warm Paratha Breads
Photography Manja Wachsmuth.
This is more of a suggestion than a recipe. You can use warm naan or paratha breads or home-made flatbreads.
Serves: 6
INGREDIENTS
Tandoori Salmon
6 x 100-gram pieces salmon, skin-off
Spice paste
3 tablespoons vegetable oil
2 teaspoons paprika
1 teaspoon garam masala
¼–½ teaspoon cayenne pepper
1 teaspoon ground cumin
1 tablespoon tomato paste
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 tablespoons lemon juice
1 teaspoon sea salt
½ cup thick plain yoghurt
butter, for cooking
6 warm paratha breads
thick plain yoghurt
sliced fresh mango
thinly sliced red onion
fresh mint
sliced red chilli
lime wedges, to serve
METHOD
Spice paste: Heat the oil in a small pan and gently cook the paprika, garam masala, cayenne pepper and cumin for 1–2 minutes until fragrant, stirring constantly. Stir in the tomato paste and cook for 30 seconds.
Take off the heat and add the garlic, ginger, lemon juice and salt. Cool, then whisk in the yoghurt.
Preheat the oven to 200°C fan bake.
Brush the paste over both sides of the salmon and place on a lipped, lined baking tray. Dot each piece with a little butter and roast until just cooked through and golden brown in patches, about 8 minutes. Cooking time will depend on the thickness of the salmon.
Spread the paratha with yoghurt then layer up with the remaining ingredients. Serve with lime wedges. Serves 6.
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