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!
Preheat the oven to 180c.