Almond crusted ‘tandoori’ salmon
- 1 clove garlic, peeled
- 1 teaspoons grated fresh ginger
- 1 tablespoon medium-hot tandoori curry paste
- 1 lemon, 1 tablespoon juice
- 1/2 teaspoon salt
- 1/2 cup low-fat plain yoghurt
- 3 (about 125g each) salmon fillets, pin bones removed (see tip)
- 3 tablespoons sliced almonds
- 3 cups cooked rice, to serve
- 3 cups salad greens, to serve
1 To make marinade, place the first 6 ingredients in a blender or food processor and process until smooth. Place salmon fillets in a plastic bag, pour in marinade and massage so fish is evenly covered. Leave to stand for 15-20 minutes while oven heats to 200°C.
2 Place salmon skin-side down on a non-stick sprayed metal baking tray (we used a sponge roll tin). Pour about 1 tablespoon of the remaining marinade over each piece and then sprinkle liberally with sliced almonds.
3 Bake for 10-12 minutes until salmon is just cooked through at the thickest part (test by piercing a piece with a sharp knife and looking in), and the almonds are lightly browned. Serve with steamed rice and a salad.
Nutrition Info (per serve)
Total fat 22g
Saturated fat 6g
Dietary fibre 3g
Make it gluten free: Use gluten-free curry paste and yoghurt.
Salmon fillets have a row of fine ‘pin’ bones running more or less down the centre of the fillet. It is always more pleasant to eat if these are removed. Sometimes you can buy the salmon ‘pin-boned’ or to do it yourself, lay the fillet skin-side down on the bench, run your fingers up the fillet (from the tail to head end) and you will feel where they are. Grab the end with tweezers or pliers and pull them out.
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