Tandoori Salmon with Refreshing Raita PRINT
- YIELD: 4 servings
Spice up the somewhat staid flavor of salmon.
|12||1oz cubes salmon,|
|1||teaspoon green chili,|
|1½||ActiFry spoons tandoori spice powder,|
|1½||cups plain yogurt|
|½||tsp ground cumin,|
|30||leaves fresh mint|
1-Cut the salmon in
cubes and cover them
with the tandoori
spices. Keep the
marinated salmon refrigerated.
2- Mix ¼ of the yogurt with the green chili, mint, cumin,
salt and pepper. Keep the mix refrigerated.
3- Peel the tomato, take out the seeds and cut into small
cubes. Peel and slice the onion very thin. Peel the
cucumber and cut in cubes.
4- Put the seasoned salmon in the ActiFry for 5 to 6 min.
In the mean time, add to the yogurt mix, the rest of
yogurt, the tomato cubes, the cucumber cubes, and the
onion slices. Serve the salmon cubes with the sauce in
small bowls. When you cook the salmon for 5 to 6 min,
the salmon is still half-cooked. If you wish to have it
well done, add 4 to 5 min to the initial cooking
Peel the tomato. Remove the seed and dice the tomato. 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 flavored yogurt with the remaining yogurt, the tomato dice, the cucumber dice and the chopped 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.