Madras-roasted salmon with kachumber salad
Fire up the barbie for an al fresco feast. Smoky, spice-crusted salmon straight off the coals, paired with a crisp, cooling cucumber-tomato salad — this one's built for a garden barbecue. The yoghurt-based marinade keeps the fish tender while the tandoori spices caramelise beautifully over direct heat, and the kachumbe…
- Time: 25 min
- Servings: 2
Source: Recipe Trolley
Ingredients
- salmon fillets
- ginger & garlic paste
- mild madras spice mix
- turmeric
- mild chilli powder
- sea salt flakes
- natural yoghurt
- mango chutney
- flame baked roti
- cucumber, deseeded and diced
- red onion, finely chopped
- beef tomatoes, diced
- small bunch coriander, chopped
- green chilli, sliced
- ground cumin
- granulated sugar, 1/2tsp
- wedges lime, juice half lime