This spicy grilled salmon recipe is a tasty Indian flavoured dish, in which salmon steaks are marinated in tandoori powder and grilled, then topped with a yoghurt and served with a cucumber salad and steamed vegetables. Salmon is an excellent source of omega-3’s and an anti-inflammatory food that is a good choice to include in your weekly menu. Leftover grilled salmon can be used in a salmon sandwich the next day. In this recipe the grilled salmon steaks are prepared in a hot over, however it could be just as easily done on a BBQ grill.
| Serves | Prep Time | Cook Time | Calories | Sat Fat |
|---|---|---|---|---|
|
4 |
20 mins |
15 mins |
450 |
5.5g |
*Note: Calories and saturated fats value are on a per serving basis.
How To Make Grilled Salmon
Ingredients
- 4 Salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon tandoori powder
- 1 teaspoon salt
- 1 chopped cucumber
- 3 coarsely chopped tomatoes
- 1/4 red onion
- 1/4 teaspoon cumin seeds
- 1/3 cup low fat yoghurt
- 1/4 cup freshly squeezed lime juice
- Steamed vegetables of choice
Method
- Pre heat oven to 200 degrees celcius.
- Line a baking tray with non-stick baking paper and rub a little of the oil over the skin of the salmon and season with salt and tandoori powder.
- Heat reamining oil in a frying pan and place salmon skin side down into the pan and fry for 2 minutes.
- Transfer the salmon to the lined tray and bake for 10 minutes.
- Make the salad by combining the cucumber, tomatoes and onion.
- Combine the yoghurt, lime juice and cumin seeds in a bowl.
- Drizzle yoghurt over the salmon fillets and serve with the salad and vegetables.