Tandoori-spiced salmon is Actifried for a light, flaky texture, then served with a refreshing raita featuring red onions, tomato, mint, and chiles.

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Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Trim the salmon into 12 cubes and coat with tandoori spice powder. Chill and leave to marinate.

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  • Blend 1/4 of the yoghurt with the mint, chilli, cumin, salt, and pepper. Refrigerate and leave to steep.

  • Peel the tomato. Remove the seeds and cut into small dice. Peel and finely chop the onion. Peel the cucumber. Cut lengthwise to remove the seeds easily using a small spoon, then dice.

  • Right before serving, cook the salmon in the ActiFry for 5 to 6 minutes, adding seasoning but no fat. During this time, mix the flavoured yoghurt with the remaining yoghurt, diced tomato, cucumber, and onion.

  • Pour the sauce into small glasses or soup plates and top with the salmon. The salmon will be half-cooked after 5 to 6 minutes. If you prefer it more cooked, continue for another 4 to 5 minutes.

Nutrition Facts

267 calories; protein 26.5g 53% DV; carbohydrates 17.8g 6% DV; fat 10g 15% DV; cholesterol 61.9mg 21% DV; sodium 214.8mg 9% DV. Full Nutrition
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