Tandoori Salmon
with rice, tomato and cucumber salad and yogurt
Ingredients
- Salmon Fillets
- Greek Yogourt 2%
- Cilantro
- Tomato(es)
- Lebanese Cucumber(s)
- Lemon
- Tandoori Spices
- Basmati Rice
- Vegetable Broth Cube(s)
Necessary elements
Pot, baking tray, baking paper, bowl
1. Preheat the oven to 400°F. Rinse the rice. Bring 1.5 2P | 2 3P cups of water and the broth cube to a boil. Add the rice, cover and cook on low heat for 11-12 minutes.
2. Pat the salmon dry and season with the tandoori spices (to taste, spicy ) and add a drizzle of oil. Season with salt and pepper. Put on a tray lined with baking paper. Cook for 10-12 minutes until cooked through.
3. Dice the tomato and the cucumber. Chop the cilantro.
4. Mix the tomato with the cucumber, half of the cilantro, a drizzle of oil, salt and pepper. Mix the yogurt with the rest of the cilantro, the juice of half a lemon and pepper.
5. Serve the salmon with the rice, the yogurt, the lemon juice as desired and the tomato and cucumber salad. Bon appétit!