Chef Recipes From Restaurants

Tandoori Salmon (Serves two)

Ingredients :

250g (9oz) low-fat natural yogurt

4 tbsp tikka paste

2 skinless salmon fillets

Lemon wedges, to serve

For the chilli mayonnaise:

½ tsb crushed chilli

Pinch of mustard powder

Drop of white wine vinegar

2 tbsp olive oil

3 eggs

Method :

Mix the yogurt and tikka paste (we make our own, but a jar will do) in a non-metallic bowl and add the salmon fillets. Leave to marinate for at least 2 hours, or overnight if possible.

Pre heat the oven about 200oC (we do it in tandoori oven) Place salmon on a baking tray and cook for 10 -15 mins Transfer gently to plates, add chilli mayonnaise and garnish

To garnish:

Micro coriander leaves and edible flowers (or just use coriander)