Salmon

Matt Moran's tandoori salmon with coconut salad

Name: Matt Moran's tandoori salmon with coconut salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbs tandoori paste; 1/3 cup (80g) Greek yoghurt; 4 x 150g skinless salmon fillets; 1 tbs olive oil, plus extra to serve; 20g butter; ¾ red onion, finely chopped; 1 garlic clove, finely chopped; 1 tsp each cumin and turmeric; 1½ cups (300g) basmati rice, rinsed; 1 lime, zest finally grated, juice reserved; 2 x (200g) punnets baby Qukes, chopped; ½ bunch each mint and coriander, leaves picked; ¼ red onion, thinly sliced; 1 green chilli, seeds removed, thinly sliced (optional); ½ cup (45g) coconut flakes, toasted

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Tandoori salmon with cucumber and coconut salad

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by Matt Moran

Chef and delicious. Produce Awards judge

Mar 20, 2018

Matt Moran brings a lighter, fresher spin on classic Indian flavours.

1 tbs tandoori paste
1/3 cup (80g) Greek yoghurt
4 x 150g skinless salmon fillets
1 tbs olive oil, plus extra to serve
20g butter
¾ red onion, finely chopped
1 garlic clove, finely chopped
1 tsp each cumin and turmeric
1½ cups (300g) basmati rice, rinsed
1 lime, zest finally grated, juice reserved

Cucumber and coconut salad

2 x (200g) punnets baby Qukes, chopped
½ bunch each mint and coriander, leaves picked
¼ red onion, thinly sliced
1 green chilli, seeds removed, thinly sliced (optional)
½ cup (45g) coconut flakes, toasted

Method

1.

Combine the tandoori paste and yoghurt in a bowl. Coat salmon in marinade and set aside.
2.

Heat oil and butter in a lidded saucepan over medium-low heat. Add onion and garlic, and cook, stirring, for 3-5 minutes until softened. Add spices, cook for a further minute or until fragrant. Add rice, stir to coat, then stir in 2¼ cups (560ml) water and lime zest, and season.
3.

Bring to the boil, cover, reduce heat to low and simmer for 12 minutes until liquid is absorbed. Remove from heat and set aside, covered, for 10 minutes. Fluff with a fork.
4.

Meanwhile, preheat the grill to high. Place salmon on a foil-lined tray and cook under the grill for 6-8 minutes until lightly charred and just cooked through.
5.

For the salad, toss Qukes, herbs, onion, chilli (if using) and coconut flakes, with reserved lime juice and 1 tbs olive oil, and season. Serve salmon with rice and salad.