Tandoori Salmon with Mint Chutney
Flaky tandoori salmon marinated in yogurt and spices, served with a refreshing mint chutney. A healthy and flavorful dinner option. This recipe uses salmon instead of the more traditional chicken to showcase variety.
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Ingredients
- 4 6oz Salmon fillets
- 1 cup Yogurt (dairy)
- 2 tbsp Tandoori masala
- 1 tbsp Ginger-garlic paste
- 1 tbsp Lemon juice
- 1 cup Mint leaves
- 2 number Green chilies
- 1 tsp Cumin seeds
- 0.5 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine the 4 6oz Salmon fillets with 1 cup Yogurt, 2 tbsp Tandoori masala, 1 tbsp Ginger-garlic paste, and 1 tbsp Lemon juice. Ensure the salmon is fully coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
- 2Preheat your oven to 200°C.
- 3Arrange the marinated salmon fillets on a baking sheet. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 63°C.
- 4While the salmon is baking, prepare the mint chutney. In a blender, combine 1 cup Mint leaves, 2 Green chilies, 1 tsp Cumin seeds, and 0.5 tsp Salt. Blend until smooth.
- 5Serve the Tandoori Salmon immediately with the prepared Mint Chutney. A side of rice or salad is a good accompaniment.
Substitutions
Yogurt → Coconut Yogurt
For dairy-free option
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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