Tandoori Salmon on Warm Paratha Breads

, from Issue #78. May, 2018
Photography by Manja Wachsmuth.
    Tandoori Salmon on Warm Paratha Breads

    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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