Tandoori Salmon & Kachumber Salad Plate

Per serving

Calories

430

Protein

34 g

Carbs

12 g

Fat

27 g

Fibre

3 g

Vitamins and minerals, % of a day’s needs

• Iron8%
• Vitamin D72%
• B12182%
• Zinc10%
• Magnesium16%
• Omega-3205%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 260 g Salmon fillets
• 60 g Greek yogurt
• 1.5 tsp Garam masala
• 1 tsp Kashmiri chilli powder
• 2 tsp Ginger-garlic paste
• 150 g Cucumber, sliced
• 150 g Cherry tomatoes
• 3 tbsp Red onion, finely chopped
• 2 tbsp Lemon juice
• 2 tsp Vegetable oil
• 0.5 tsp Salt

Method

1. 1

   Stir 60g Greek yogurt with 1.5 tsp garam masala, 1 tsp Kashmiri chilli powder, 2 tsp ginger-garlic paste and half the salt, and coat the 260g salmon fillets. Marinate for 8 minutes while you make the salad.

2. 2

   Toss 150g cucumber slices, 150g quartered cherry tomatoes and 3 tbsp chopped red onion with 2 tbsp lemon juice and the remaining salt.

3. 3

   Heat 2 tsp vegetable oil in a non-stick pan over medium-high heat. Cook the salmon for 4 minutes on the first side and 3 on the second, until the marinade chars at the edges and the flesh flakes. Plate over the kachumber.