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Tandoori Salmon

A great way to spice up your salmon and rice recipe with ease – never eat plain salmon again. Our DIY tandoori paste can also be used to create delicious curries and spice up other dishes!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 345 kcal


For the paste

  • 1 red chilli (deseeded and stem removed)
  • handful fresh coriander
  • thumb-sized piece of ginger (skin removed)
  • 3 garlic cloves
  • 1 tsp salt
  • 1 tsp asafoetida
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp garam masala
  • 1 tsp ground cinnamon
  • 30 g olive oil

For the salmon

  • 4 salmon fillets
  • 100g natural yoghurt


  • Blend all of the paste ingredients until you reach a smooth consistency.
  • Mix the paste with the yoghurt in a large bowl and completely cover the salmon fillets with the mixture.
  • Place your salmon fillets on a wire rack on top of a baking tray and place under a grill on high heat for 10-15 minutes. Cooking times will vary depending on your grill so do watch them!

Nutrition (per serving)

Calories: 345kcalCarbohydrates: 5gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 97mgSodium: 672mgPotassium: 959mgFiber: 1gSugar: 2gVitamin A: 209IUVitamin C: 18mgCalcium: 74mgIron: 2mg

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