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Matt Moran's tandoori salmon with coconut salad

By: Admin
Region: Others
Dish:Non Vegetarian - Others
Servings: 4
Time to Prepare: 15 mins


-1 tbs tandoori paste
-1/3 cup (80g) Greek yoghurt
-4 x 150g skinless salmon fillets
-1 tbs olive oil, plus extra to serve
-20g butter
-3/4 red onion, finely chopped
-1 garlic clove, finely chopped
-1 tsp each cumin and turmeric
-1.5 cups (300g) basmati rice, rinsed
-1 lime, zest finally grated, juice reserved

Cucumber and coconut salad

-2 x (200g) punnets baby Qukes, chopped
-1/2 bunch each mint and coriander, leaves picked
-1/4 red onion, thinly sliced
-1 green chilli, seeds removed, thinly sliced (optional)
-1/2 cup (45g) coconut flakes, toasted


- Mix the tandoori paste and yogurt in a bowl. Coat the salmon with the marinade and let it sit aside.

- In a lidded saucepan over medium-low heat, heat oil and butter. Stir in onion and garlic, cooking for 3-5 minutes until softened. Add spices and cook for another minute until fragrant. Mix in the rice, ensuring it's well-coated. Then, add 2ΒΌ cups (560ml) of water, lime zest, and season.

- Bring to the boil, cover, reduce heat to low and simmer for 12 minutes until liquid is absorbed. Remove from heat and set aside, covered, for 10 minutes. Fluff with a fork.

- While you're waiting, heat the grill to high. Put the salmon on a tray lined with foil and grill for 6-8 minutes until it's lightly charred and just cooked through.

- For the salad, toss Qukes, herbs, onion, chilli (if using) and coconut flakes, with reserved lime juice and 1 tbs olive oil, and season. Serve salmon with rice and salad.

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