Tandoori salmon

Ingredients

• 1-1.5kg side of salmon, scaled
• 300ml natural yogurt
• Juice of 1 lemon
• 1 tsp salt
• 1 tsp turmeric
• 1½ tsp tandoori powder (optional)
• ½ tsp chilli powder
• 4 large cloves of garlic, minced
• Lemon slices, to garnish
• 1-2 green chillies, chopped, to garnish
• A handful of coriander leaves, to garnish

Method

Line a baking tray with foil, then place a sheet of baking paper on top to ensure the fish doesn’t stick to the tray when cooking. Wash the fish, pat it dry, then place it skin-side down on the lined tray.

In a bowl, combine the rest of the ingredients and whisk with a fork. Pour over the fish, rubbing the marinade onto both sides. Cover the tray with foil and refrigerate overnight, or for at least 8 hours.

Remove the fish from the fridge 20 mins before cooking. Pre-heat your oven to 200C. Uncover the salmon and drizzle with a little sunflower oil. Bake uncovered for 25 mins. Serve on a platter garnished with lemon slices, fresh green chilli and coriander.

Images: Lizzie Mayson