Indian Tandoori Salmon with Cucumber Raita

Ingredients

• 2 salmon fillets, about 10 ounces total
• 1/4 cup plain yogurt
• 1 teaspoon tandoori masala
• 1 teaspoon lemon juice
• 1 garlic clove, grated
• 1 teaspoon neutral oil
• 1/2 cucumber, grated
• 1 tablespoon chopped mint
• 1/4 teaspoon ground cumin
• 2 cups cooked basmati rice
• cilantro and lemon wedges, to serve

Steps

1. Heat the oven to 425°F. Mix 2 tablespoons yogurt with tandoori masala, lemon juice, garlic, and oil, then coat the salmon.
2. Place salmon on a lined baking tray and roast for 10 to 12 minutes until it reaches 145°F and flakes easily.
3. Meanwhile stir remaining yogurt with cucumber, mint, cumin, and a pinch of salt to make raita.
4. Warm the rice and fluff it with a fork.
5. Serve salmon over rice with cucumber raita, cilantro, and lemon wedges.

Allergen note: Contains fish and milk.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.