Saturday, 10 October 2015



TANDOORI SALMON (9sp per serve)
4 x 175g skinless salmon fillets (36sp)
1 tbsp tandoori paste (1sp)
1/4 cup low fat natural greek yoghurt (1sp)

This makes more than 4 servings.   I had 1/2 a cup of cooked rice which I would assume is about 4 smartpoints.
1 tbsp extra virgin olive oil (6sp)
1 small brown onion, finely diced (0sp)
2 cloves garlic, minced (0sp)
3 whole cloves, bruised (0sp)
3 cardamon pods, bruised (0sp)
Zest and juice of 1/2 a lemon (0sp)
1 1/2 cups (300g) basmati rice (33sp)
2 1/4 cups (560ml) water (0sp)
2 tbsps fresh chopped coriander (0sp)

SALAD (0 sp per serve)
1/4 red onion, finely diced (0sp)
1 cucumber, seeded and diced small (0sp)
3 Roma tomatoes, diced (0sp)
Salt and pepper, to season

Preheat oven to 190 degrees Celsius. 

In a bowl mix tandoori paste and yoghurt.  Coat salmon fillets in mixture and place on a baking paper lined oven tray.

In a large non stick frypan heat oil.  Add onion, garlic, spices and lemon zest.  Fry until onion becomes translucent.  Add rice to pan and stir through onion mixture then add water and a sprinkle of salt.  Bring rice to the boil, reduce heat to low, put lid on, and simmer for 12 minutes. 

At this point I put the salmon in the oven.  Bake for 10-12 minutes until cooked to your liking.

Whilst salmon and rice are cooking prepare salad.  Mix onion, cucumber and tomato in a bowl and season with salt and pepper.  Set aside.

Once rice is cooked, stir through coriander and lemon juice. 

Serve rice, salmon and salad on plate.  I add a dollop of yoghurt on my plate also.

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