Tandoori-Style Salmon With Cucumber Raita & Coriander Crunch

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle olive oil over a medium-high heat

Combine your curry powder with half your roasted garlic paste and half your natural yoghurt (save the rest for later!) in a bowl

Add your salmon fillet[s] and season with a generous pinch of salt

Give everything a good mix up until fully coated – this is your marinated salmon

Once hot, add the marinated salmon fillet[s], skin-side down to the pan

Cook for 5-6 min on each side or until cooked through – this is your tandoori salmon

Tip: Your fish is cooked when it turns opaque and flakes easily

While the salmon is cooking, grate your cucumber

Combine your mint sauce, remaining roasted garlic paste and remaining natural yoghurt in a small bowl with a splash of cold water

Stir through the grated cucumber and season with a pinch of salt, pepper and sugar – this is your cucumber raitia

Heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium heat

While the pan heats, wash your spinach

Once hot, add your cooked white long grain rice and spinach with a splash of water and a pinch of salt

Cook, covered for 3-4 min until warmed through – this is your rice & spinach

Add your crispy onions to a small bowl and chop your coriander roughly into the bowl with scissors

Season with a pinch of salt and stir it all together – this is your coriander crunch