Naan bread
Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry
Tandoori-spiced salmon
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 100g Greek-style yogurt
- 2 large garlic cloves, finely grated
- thumb-sized piece of ginger, peeled and finely grated
- 1 lime, juiced, plus extra lime wedges to serve
- 1 tsp Kashmiri chilli powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp sweet smoked paprika
- 1 tsp sunflower oil
- 1 whole salmon fillet (about 900g)
To serve
- handful of coriander leaves, roughly chopped
- 1 long green chilli, finely sliced
- naans
Method
- STEP 1
Combine the yogurt, garlic, ginger, lime juice, spices and some salt and pepper, then set aside. Drizzle the oil over a baking tray and lay the salmon on top, skin-side down. Spread the yogurt mixture all over the salmon flesh, then cover and chill for at least 20 mins, or up to a few hours, if you have time.
- STEP 2
Heat the oven to 240C/220C fan/gas 9. Uncover the salmon and bake on the tray for 20 mins until the marinade is lightly charred and the salmon is just cooked through. Serve directly from the tray or on a platter, scattered with the chopped coriander and sliced chilli, alongside the extra lime wedges and naans, or other sides of your choice (see below).
