Almond Crusted ‘Tandoori’ Salmon
For 2–3 servings:
1 clove garlic, peeled
1 tsp grated ginger
1 Tbsp medium curry paste
1 Tbsp lemon juice
1/2 tsp salt
1/2 cup natural unsweetened yoghurt
2–3 (about 150g each) pieces salmon fillet, pin boned*
3–4 Tbsp sliced almonds
I’ve seen several recipes for Tandoori-style salmon recently, but I have to confess I had reservations about the curry-salmon combination until I actually tried it for myself.
Put the first six ingredients in a blender or food processor and process the marinade until smooth. Place the salmon fillets in a plastic bag, pour in the marinade and massage so the fish is evenly covered. Leave to stand for 15–20 minutes while the oven heats to 200°C.
Remove the salmon from the marinade and place, skin side down, on a non-stick sprayed metal baking tray (I use a sponge roll tin). Pour about a tablespoon of the marinade over each piece and then sprinkle them liberally with sliced almonds.
Bake for 10–12 minutes until the salmon is just cooked through at the thickest part (test by piercing a piece with a sharp knife and looking in), and the almonds are lightly browned.
Serve with plain rice and a simple green salad.