How to make tandoori salmon with charred vegetables

(MindfulChef)

Tandoori salmon with charred vegetables

This salmon is coated in a flavourful tandoori coconut sauce that locks in moisture and prevents overcooking. Stir-fried vegetables pair perfectly with fragrant coriander cauliflower rice.

150g courgette
1 lemon
1 red onion
1 red pepper
1 tbsp Mindful Chef tandoori spice blend
1 tbsp oil
1 tsp ground cumin
200g cauli rice
2 garlic cloves
2 x 150g salmon fillet (skin off)
30g creamed coconut
Medium handful of fresh coriander

Preheat oven to 220C / gas mark 7 and boil a kettle. Cut the lemon in half and finely chop the garlic. Place the salmon fillets on a baking tray (lined with parchment paper or foil). Place in the oven for 5 mins.

To make the tandoori sauce; in a small bowl, dissolve the creamed coconut in 60ml boiling water. Then mix in the chopped garlic, tandoori spices, cumin, the juice from half of the lemon and ½ tbsp of oil.

Remove the salmon from the oven and spoon over just half of the tandoori sauce, coat well. Place in the oven for 10 mins, until the salmon is cooked through. Heat a large frying pan on a medium heat and add the cauli rice and 2 tbsp of cold water, season with sea salt and black pepper. Cook for 3 mins and roughly tear the coriander leaves, adding these to the pan.

Remove the coriander cauli rice from the pan, cover and keep warm. Meanwhile, thinly slice the red onion.

Heat the same pan the cauliflower rice was in with ½ tbsp oil on a medium-high heat. Add the red onion and cook for 2 mins. Slice the red pepper into strips and slice the courgette into half moons.

Add the red pepper and courgette to the onion and cook all veggies together for 3 mins. Stir in the reserved tandoori marinade, add 50ml of cold water and cook for a further minute or until the veggies are softening.

To serve, spoon the cauli rice onto two warm plates, followed by the vegetables. Place the salmon on top. Squeeze the remaining lemon juice over the salmon (to taste).

Recipe from Mindfulchef.com