Dominique Rizzo | Bespoke Food Tours
Tandoori Yoghurt Baked Salmon
Easy
Prep 15 min Cook 20 min
This is the tastiest Tandoori Yoghurt Baked Salmon. The Tandoori marinade uses a particular Indian pickle called Gongura or onion pickle. This has a salty, spicy flavour , perfect for giving my Tandoori marinade that perfect kick of authenticity. I always will have a couple of different pickles at home which I pick up from my local Indian store.
These pickles are so handy to have in the pantry to add extra flavour to my Indian cooking. I use a couple of pieces of salmon for this recipe which served 4 very easily. You can certainly use any flakey fish of your choice, prawns, chicken or any vegan alternatives. The flatbreads are my low carb gluten free flatbreads which were great and held up really well for the next few days.
I complimented my baked salmon with freshly grated zucchini mixed with mint, a cucumber and Maleny Dairy Yoghurt garlic raita, roast spiced broccolini and Kehoes turmeric sauerkraut YUM!
Ingredients
- 2 pieces of salmon about 250grams each, diced
- 1/2 cup Maleny thick natural yoghurt
- 1 tbs Indian Gongura Onion Pickle
- 1 tsp ground coriander
- 1 tsp ground paprika
- 1 tsp ground turmeric
- 1 clove garlic minced
- pinch of salt
- 1 tsp olive oil
Recipe Steps
Preheat the oven to 180c.
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- Combine all of the ingredients for the marinade until smooth. Place the fish into the marinade and sit in the fridge for 15 minutes.
- Place the fish onto a baking tray lined with paper.
- Bake for 10 – 15 minutes until just done.
- Serve with the flatbread and accompaniments.