Indian Tandoori Salmon with Basmati Rice & Cucumber Raita
Tandoori-spiced salmon baked until cooked, served with basmati rice and cucumber raita made from yoghurt and cumin.
- 300 g salmon fillet
- 140 g basmati rice
- 150 g Greek yoghurt
- 200 g cucumber
- 20 g tandoori spice blend
- 2 tbsp lime juice
- 20 ml vegetable oil
- 5 g cumin seeds
- 15 g fresh coriander
- 3 g salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Cook basmati rice according to packet instructions; keep warm.
- Step 2
Grate cucumber and squeeze out excess moisture; mix with Greek yoghurt, cumin seeds, half the coriander, and salt to make raita.
- Step 3
Pat salmon dry and place skin-side down on a lined baking tray.
- Step 4
Mix tandoori spice blend with lime juice and oil to form a paste; spread evenly over salmon.
- Step 5
Bake at 200°C for 12–14 minutes until cooked through.
- Step 6
Flake salmon into large pieces.
- Step 7
Serve salmon alongside basmati rice with raita on the side.
- Step 8
Garnish with remaining fresh coriander.
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