Tandoori salmon

Main Meals (Dinners)
Prep   15 min
Cook   20 min
  • Tandoori curry paste, 75 g, 1/4 cup
  • Atlantic salmon fillet, raw, 600 g, 4 x 150g fillets
  • Cauliflower, 2 cup(s) flowerets, chopped
  • Baby carrot, 5 carrot(s), 1 bunch, trimmed, scrubbed, halved lengthways
  • Chicken liquid stock, salt reduced, ½ cup(s)
  • Broccolini, fresh, 1 bunch(es), trimmed and halved lengthways
  • Olive oil spray, 1 spray(s)
  • Fresh mint, ½ cup(s), small leaves
  • Coriander, ½ cup(s), sprigs
  • Lime, 1 lime(s), cut into wedges, to serve


Using clean hands, rub the curry paste over the salmon, covering all sides evenly. Cover and chill for at least 20 minutes to marinate.

Preheat the oven grill to high.

Combine the cauliflower, carrots and stock in a large, deep flameproof frying pan over medium–high heat. Bring to the boil and cook, stirring occasionally, for 5 minutes. Add the broccolini and cook for a further 3 minutes or until all the vegetables are tender.

Rest the salmon on top of the vegetables and lightly spray with olive oil. Cook under the grill for 10 minutes or until the salmon is just cooked and golden. Remove the pan from the grill and sprinkle over the mint and coriander. Take the pan to the table and serve with lime wedges.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Healthy Fats & Oils1
Protein35.6 g
Total fat28.8 g
- Saturated fat5.9 g
Total carbohydrates7 g
- Total sugars4.4 g
Fibre4.1 g
Sodium798 mg