Salmon Fillet With Tandoori Paste And Wombok Salad

Salmon Fillet With Tandoori Paste And Wombok Salad

Prepare a delightful tandoori salmon dish with this straightforward recipe. Serve the baked tandoori salmon on a plate with the vibrant Wombok salad, accompanied by steamed jasmine rice if desired, for a delicious and balanced meal.

CHEF

Adam D’Sylva

cuisine

Fusion

social

Adam D’Sylva

cooperated brands

Perfection Fresh
TEFAL

Patak’s
Rio Vista

Salmon Fillet With Tandoori Paste And Wombok Salad

Salmon Fillet With Tandoori Paste And Wombok Salad

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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