Recipes
February 16, 2020
- April 8, 2020
- By Catch Cook
Tandoori Cape Salmon
SALMON MARINATED IN LIME AND GINGER SERVED ON A SWEET & SOUR CUCUMBER SALAD
Ingredients
- 4 X 250g deboned Cape salmon
- 4 garlic cloves, roughly chopped
- Small bunch coriander leaves
- 4cm fresh root ginger, roughly chopped
- 8-10 curry leaves, roughly chopped
- 2 tbsp lime juice
- 1 tbsp grated lime zest
- 1 tbsp brown sugar
- 1/2 tbsp garam masala
- 1/2 tbsp salt
- 50ml cold-pressed virgin olive oil
- 1 tbsp flour to dust the salmon
Method
- Use a pestle and mortar to make a fine paste with the oil, garlic, coriander, ginger, curry leaves, lime juice and zest, deghi mirch, garam masala and salt.
- Heat oil in a pan and add the gram flour, stirring to make a paste, and cook for about 1 minute without burning.
- Transfer the mixture to a bowl and combine the spice paste and yogurt.
- Gently stir in the salmon and marinate for 1 hour.
- Re-heat the oven to 200 the marinated salmon in a baking dish.
- Cook for 10-15 minutes, basting once or twice during cooking.
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