Zesty salmon fillets with a tandoori crust
This healthy salmon fillets meal is full of omega 3s and spinach which is full of iron and has a lovely tandoori flavour
Heat rating: 3
Serves: 4
Preparation time: 15
Cooking time: 20
What you need:
- 1½ tbsp Patak's Tandoori Curry Paste
- 50g fresh white breadcrumbs
- 25g oats
- 2 tbsp fresh parsley, chopped
- ½ tsp lemon zest
- 2 lemons, halved
- 1 x 360g salmon fillet (or 4 small fillets)
- 1 x 250g pouch Patak's Microwave Basmati Rice
- 200g baby spinach leaves
What you do:
- Pre-heat the oven to 200°C, 400°F, gas mark 6. In a bowl mix together the Patak's Tandoori Curry Paste, breadcrumbs, oats, parsley and lemon zest.
- Place the salmon on a non-stick baking tray and coat with the crust mixture, patting it down slightly.
- Roast for 20 minutes, covering with foil after the first 10 minutes. Cook the lemons with the salmon for the final 10 minutes to soften them.
- Just before serving, cook the Patak's Microwave Basmati Rice as directed on the pack. Transfer the cooked rice to a large saucepan, stir in the spinach and cook gently until the spinach has wilted.
- Remove the salmon from the oven and cut into 4 (if using 1 large fillet). Serve with the rice and garnish with the cooked lemon.
This page can be found at: http://secretsauce.co.uk/fish-seafood/salmon-recipes/zesty-salmon-fillets-with-a-tandoori-crust/
A short link can also be used: http://bit.ly/hrDXPX
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