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Tandoori Salmon with Garlic, Cumin and Tomato Potatoes and Kachumber Salad

Tandoori marinated salmon served with spiced garlic-cumin potatoes and a refreshing, zesty tomato and onion kachumber salad.

HealthyIndianDinnerSeafoodSalmonSpicy
Estimated Nutrition
Calories
746
kcal / serving
2984 kcal total
Carbs
50.5g
per serving
201.8 g total
Fat
44.7g
per serving
178.6 g total
Protein
35.6g
per serving
142.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Caster Sugar
Dairy
300
ml
Natural Yoghurt
Fruits
1
piece
Lemon
juice only
NutsSeeds
5
g
Coriander
ground
5
g
Cumin
ground
2.5
g
Paprika
2.5
g
Turmeric
1
pinch
Nutmeg
grated
2
piece
Cloves
ground
1
stick
Cinnamon
crushed
5
g
Cayenne Pepper
1
tsp
Smoked Paprika
0.5
tsp
Cumin Seeds
2
clove
Garlic
thinly sliced
0.5
tsp
Salt
to taste
1
tbsp
Coriander
fresh, finely chopped
1
tbsp
Mint
fresh, chopped
OilsFats
45
ml
Vegetable Oil
100
ml
Olive Oil
for shallow frying
2
tbsp
Extra Virgin Olive Oil
Seafood
4
piece
Salmon
darnes
Vegetables
5
g
Ginger
ground
1
kg
Potatoes
floury such as Maris Piper, cut into 3cm cubes
1
piece
Red Chilli
finely sliced
400
g
Chopped Tomatoes
canned
4
piece
Tomatoes
seeds removed, cut into 3mm cubes
1
piece
Red Onion
sliced

Method

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