Roots to Food Tandoori Spiced Salmon recipe

30th March 2017


Tandoori Spiced Salmon with Pilau Rice and Bombay Saag Aloo


Fresh Salmon Fillets – 4

Natural Yoghurt – 4tbls

Curry Powder – 2tsp

Paprika – 1tsp

Lemon – 1

Easy Cooked Long Grain Rice – 200g (cooked weight)

Turmeric – 1tsp

Spinach Leaf – 100g

Cooked New Potatoes – 200g

Garlic clove – finely chopped

Fresh Ginger 1tblsp finely chopped

Small Onion – 1 (finely diced)

Red Pepper – 1 (large diced)

Vegetable Oil – 1tbls

Fresh Coriander – 20g


1. In a large bowl place the yoghurt, 1 tsp curry powder, paprika and lemon juice stir and add the salmon fillets and thoroughly coat in the mix.

2. Heat half the oil in a wok and add the salmon, turn the heat down and gently cook for 10 minutes.

3. Cook the rice in a saucepan or heat through a steamer adding the turmeric

4. In a pan heat half the oil, add the garlic, ginger and onion, cook until soft, add the peppers cook for 1 minute, add the rest of the curry powder stir through the cooked potatoes and wilt through the fresh spinach and coriander.

5. To serve place the hot rice into a ramekin and turn out onto a plate . Place the Saag Aloo onto the plate and place the cooked salmon onto the Saag Aloo.