Salmon Fillet With Tandoori Paste And Wombok Salad
Salmon Fillet With Tandoori Paste And Wombok Salad
Adam D’Sylvacooperated brands
Perfection Fresh
TEFAL
Patak’s
Rio Vista
Full Recipe In details
Ingredients
INGREDIENTS (Salmon Fillet Tandoori)
- 4 x 200g Salmon fillets, skin off
- 2 tbsp Patak’s Tandoori Paste
- ½ cup plain yoghurt
- 30mL lemon juice
INGREDIENTS (Wombok Salad)
- ¼ bunch coriander leaves
- ¼ bunch mint leaves
- ¼ Perfection Fresh Bambino® Wombok Heart leaves shredded
- 1 fresh long red chilli, sliced into rounds
- ¼ bunch spring onions sliced into rounds
- 50 mL Rio Vista Olive Oil
- 50 mL lemon juice
- Pinch of sea salt
Methods
- Preheat oven to 220°C degrees
- In a bowl mix tandoori paste, yoghurt and lemon juice. Add salmon fillets and marinate overnight, if possible
- Place salmon on a tray and bake for 15 minutes.
- In a bowl add the Wombok, coriander, mint, chilli, spring onion
- Dress with Rio Vista Olive Oil, lemon juice and salt. Toss well
- Serve the salmon on a plate with the Wombok salad, over a bed of steamed jasmine rice if you desire
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