Salmon with dill and horseradish recipe
This recipe for tandoori-style salmon gets an unusual twist from the addition of horseradish in themarinade, a very British combination.
Ingredients
- 4 salmon fillets, about 150g each, cut into 75g chunks
- 1 tbsp ginger and garlic paste
- 1 tsp salt
- 0.5 lemon, juice only
- 2.5 cm piece of fresh ginger, peeled and finely chopped
- 2 green chillies, finely chopped
- 50 g Greek yoghurt
- 2 tbsp grated horseradish
- 2 tbsp vegetable oil
- 2 tsp chopped dill
- 1 tsp chopped fresh coriander leaves and stalks
- 1 tsp finely ground white pepper
- 0.5 tsp sugar
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Wash and pat dry the salmon fillets. Mix together all the ingredients for the first marinade, then rub them over the salmon fillets and leave to marinate for 15 minutes.
- For the second marinade, mix together all the ingredients, then rub them over the salmon and leave to marinate for an additional 15 minutes.
- Use long metal skewers to skewer the fish chunks and place, skin side down, on a baking tray. Roast the salmon in an oven preheated to 200°C/Gas Mark 6 for 7 minutes, then place under a hot grill for 2 minutes.
- Alternatively, place the fish skin side down on a hot barbecue and cook for 10-12 minutes, turning the over every 3-4 minutes, until the skins are crisp and well coloured.
- Serve with lemon wedges and chutneys of your choice.
Recipe taken from Cinnamon Kitchen: The Cookbook
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