Tandoori Salmon with Roasted Tomatoes & Chive Mash
Even though we live in the Mediterranean, surprisingly the Maltese really love salmon. Here is an interesting recipe to prepare for lunch or dinner. We are sure that once you try it out, this dish will become a regular in your kitchen repertoire.
Prepare 10 mins
Cook 15 mins
1kg Maris Piper potatoes, peeled and cubed
3 tbsp tandoori curry paste
4 Boneless Salmon Fillets
400g Cherry Vine Tomatoes
25g pack fresh chives, finely snipped
1 lemon, cut into wedges, to serve
Preheat the oven to 220ºC, gas mark 7. Cook the potatoes in a large pan of boiling water for 10–12 minutes until tender, then drain well.
Meanwhile, mix together the tandoori paste and 100g of the yogurt. Spread the mixture all over the salmon then place on a parchment-lined baking sheet with the tomato vines. Bake for 12–15 minutes until the salmon is cooked through.
Mash the potatoes until smooth then beat in the remaining yogurt and chives. Divide between 4 plates and serve with the tandoori salmon, roasted tomatoes and lemon wedges.
Recipe and photo courtesy of Waitrose.