Tandoori-style salmon with spiced tomato chutney
Ingredients
- For the tandoori-style salmon
-
3 tbsp vegetable oil
150g/5½oz gram flour (also sold as besan or chickpea flour)
1 tbsp chopped fresh dill
2 garlic cloves, peeled and finely chopped
200ml/7fl oz Greek yoghurt
½ tsp ground cumin
¼ tsp garam masala
pinch chilli powder
1 tsp clear honey
1 lemon, zest only
200g/7oz skinless salmon fillet
- For the spiced tomato chutney
-
1 tbsp vegetable oil
1 tsp black mustard seeds
1 tsp sesame seeds
small knob root ginger, peeled and grated
3 vine tomatoes, cut into quarters
1 tbsp white wine vinegar
¼ tsp turmeric powder
¼ tsp garam masala
pinch chilli powder
1 tsp clear honey
pinch caster sugar
½ lemon, zest only
salt and freshly ground black pepper
small handful fresh dill, finely chopped
- To garnish
-
1 bunch fresh on-the-vine cherry tomatoes
1 tbsp olive oil
salt and freshly ground black pepper
Preparation method
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Preheat the oven to 220C/425F/Gas 7.
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For the tandoori salmon, mix the vegetable oil with the gram flour in a saucepan over a low heat and keep stirring until it forms a paste. Cook for a further 1-2 minutes and then set aside to cool.
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Mix the dill, garlic, Greek yoghurt, cumin, garam masala, chilli powder, honey and lemon zest together and then stir in the gram flour mix. Spread over the salmon fillet and leave to marinate for ten minutes. Place on a baking sheet and bake for 7-8 minutes or until the salmon is cooked through.
Technique: Zesting citrus fruit -
For the spiced tomato chutney, heat the vegetable oil in a sauté pan, add the black mustard seeds, sesame seeds and ginger and fry for one minute. Add the chopped tomatoes and white wine vinegar and cook for 2-3 minutes. Add the turmeric, garam masala and chilli powder and cook for 2-3 minutes. Add the honey, sugar and lemon zest, salt and freshly ground black pepper and cook for five minutes. Stir in the chopped dill and set aside.
Technique: Zesting citrus fruit -
Place the cherry tomatoes (still on the vine) in a small roasting tray, drizzle with olive oil, salt and freshly ground black pepper and roast for ten minutes.
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To serve, spoon the spiced tomato chutney onto a serving plate and top with the tandoori salmon. Garnish with the roasted cherry tomatoes.
