Enjoy a healthy and flavorful dinner with Tandoori Salmon and Cucumber Yogurt. This recipe combines the aromatic spices of India with tender salmon and a refreshing yogurt sauce.
Author:Clara Alena
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:2 servings
Category:Main Course
Method:Baking
Cuisine:Indian-inspired
Diet:Vegetarian
Ingredients
Scale
2 salmon fillets (about 6 oz each)
1 tablespoon tandoori spice blend
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper (optional)
1 tablespoon olive oil
Salt and black pepper to taste
For the Cucumber Yogurt:
1 cup plain Greek yogurt
1/2 cup grated cucumber, seeds removed and squeezed dry
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 teaspoon lemon juice
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix together the tandoori spice blend, cumin, coriander, turmeric, and cayenne pepper (if using).
Pat the salmon fillets dry with paper towels. Rub them with olive oil, then season generously with the spice mixture. Season with salt and black pepper.
Place the salmon fillets on a baking sheet lined with parchment paper.
Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, prepare the cucumber yogurt sauce. In a medium bowl, combine the Greek yogurt, grated cucumber, chopped mint, chopped cilantro, and lemon juice.
Season the yogurt sauce with salt and black pepper to taste. Stir well.
Serve the tandoori salmon immediately with a generous dollop of the cucumber yogurt sauce.
Notes
You can adjust the spice level by adding more or less cayenne pepper.
If you don’t have tandoori spice blend, you can make your own by combining paprika, cumin, coriander, ginger, garlic powder, and garam masala.
For a dairy-free option, use a thick coconut yogurt.