Tandoori Salmon Nicoise Recipe | The Spice Tailor
Tandoori Salmon Nicoise
  • 2
  • 8
  • 25
Tandoori Marinade Kits - Spicy
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  • 270g or 2 salmon fillet steaks, skinless
  • 1 packet The Spice Tailor Classic Tandoori Fast Paste
  • 2 baby gem lettuce, washed, dried and leaves separated
  • 60g green beans, cut in half and cooked
  • ¼ red onions, thinly sliced
  • 2 hard boiled eggs (I do a 7-8m cook on them)
  • 2 egg size new potatoes- hard boiled and cut into quarters
  • 2 tbsp black olives
  • Oil for greasing

Mint Dressing

  • The mint chutni packet
  • 2 tsp. lemon juice
  • 2 tsp. sour cream
  • 2 tbs. extra virgin olive oil
  • 2 tbs. water
  • Salt and black pepper to taste
  1. Preheat the oven to 200C.
  2. Marinate the salmon in the tandoori marinade if you have time. Place the salmon on a lightly oiled baking tray and grill on the top shelf for 6-7m depending on the thickness of the fish. It should be lightly charred and cooked through
  3. Once cooked, sprinkle each with a pinch of the speedy spice seasoning.
  4. Meanwhile, make the dressing by stirring the mint chute with the remaining dressing ingredients; season to taste.
  5. Make the salad by layering up the remaining ingredients starting with the gem lettuce as a base, top with the cooked salmon, I like to break them up into large chunks or you can leave them whole and dress before serving.
  6. Stir everything together.
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