Anjum Anand's Tandoori Salmon | Waitrose
Tandoori Salmon with Spiced Lentils and Raita Recipe
To make the marinade, combine all the ingredients together in a large bowl. Add the salmon fillets and coat the flesh in the marinade, leaving the skin clean. Cover and refrigerate for 30 minutes if you have time
To make the spiced lentils, place all the spices in a frying pan over medium heat and toast for 1 minute, or until they smell nutty. Add the olive oil, onion and ginger and saute for 3–5 minutes until the onion has softened, then tumble in the lentils and stir to warm them through.
To cook the salmon, take the fillets out of the marinade bowl and sprinkle the skin generously with salt to help stop it sticking to the pan. Heat the olive oil in a frying pan over medium heat (or use a barbecue) and place the fillets, skin side down, in the pan. Cook for 3 minutes, then flip the fillets over and cook them for 2–3 minutes on the other side – most of the exterior of the salmon should be opaque except for about 1 cm halfway down. Inside, it will be gently blushing at its centre, so if you prefer your salmon well done, cook it on the second side for an extra 2 minutes. Allow the salmon to rest for 2–3 minutes before serving.
To make the raita, combine the ingredients together.
Serve the salmon on the lentils with a cheek of lemon for squeezing over the top, the spinach, cherry tomatoes and the raita on the side.
Video: Baked Tandoori Salmon
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