“Tandoori” style yogurt salmon with broccoli and saffron rice

Jaunty shot of the finished article

This recipe is inspired by tandoori-style cooking, in that the cooking method is grilling (for a quick high heat) and the marinade is yogurt based with Indian spicing. It can’t substitute a skewer cooked in a proper Tandoor (an extremely hot wood-fuelled clay oven) but for a Monday night dinner does a pretty damn good approaching it. It is fresher than most curries, without a heavier tomato based sauce or too much oil, the yogurt keeps it light and adds tang. The saffron rice is a perfect accompaniment and is all you need for a healthy complete meal.

Recipe (for 2)

  • 2 small skinless salmon fillets
  • 1 head of broccoli
  • 1 red onion, sliced
  • 1 red pepper, sliced
  • 200g Basmati rice
  • 200ml plain yogurt
  • 2 cloves of garlic, finely grated or minced (or very finely sliced and “squashed” with a knife)
  • 1 small piece of ginger finely grated
  • 1 fine chopped red chilli
  • 3 tsps of garam masala
  • Salt
  • 1/2 tsps of chilli powder (if you like it hot)
  • 1 tbsps of oil (olive or vegetable)
  • 1 handful of coriander (optional)
  • 1 tbsp of butterĀ (optional)
  • 1 pinch of saffronĀ (optional)
  • 6 cardamon pods (black or green, optional)
  • Wedges of lemon (optional)

Firstly par-boil the broccoli for 3 minutes in boiling water, drain and place in cold water to stop the cooking. Mix the yogurt, garlic, ginger, garam masala, oil and chilli powder together. Mix in the salmon and onion / pepper plus the cooked cooled broccoli. Season with salt and leave to marinate for an hour or so in the fridge (if you have time). Rinse the rice to get rid of excess starch.

Ready to grill

To cook, boil some water for the rice and pre-heat your grill. Spread the yogurt marinaded salmon and veg across a foil lined baking tray and cook for 10 minutes, turning everything once. Cook the rice at the same time with the pinch of saffron and cardamon according to the instructions. Drain the rice and mix in the butter and coriander and a pinch of salt. Plate the rice and serve the salmon and veg on top, with a wedge of lemon on the side for everyone to squeeze on the fish to their taste.

Served!

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