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Almond crusted ‘tandoori’ salmon

Almond crusted ‘tandoori’ salmon

Serves: 3
Time to make: 35 mins

Total cost: $ 12.60 / $ 4.20 per serve

(at time of publication)


Make it gluten free: Use gluten-free curry paste and yoghurt.

HFG tip

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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Photographer: Melanie Jenkins

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