MASTERPLAN WEEK 4

Serves 4-6

315

TANDOORI SALMON FEAST

This dish came about when my step-mum gave me a kilo bag of tandoori spice and I had no idea what to do with it. She used it for chicken on the barbie, so I started using it for that and tried it out with fish. It goes brilliantly with salmon and creates such a lovely centrepiece for a family feast. The tandoori spice isn't hot at all, so it's a great introduction for the children to bold flavouring without setting their mouths on fire!

20 min

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Ingredients

• 4 tbsp olive oil
• 1 lemon
• salmon - 1 fillet per person
• 4 tbsp tandoori spice powder
• couscous (60g uncooked per adult, 30g per child)
• 200g cherry tomatoes
• half a cucmber
• 2 avocadoes
• rocket leaves
• 400g natural yoghurt

Instructions

1. Preheat oven 180ºc and boil the kettle
2. Splash 2 tbsp olive oil into a roasting dish or tray large enough for your salmon fillets to lay flat
3. Zest the lemon and reserve for later
4. In a mixing bowl. combine the tandoori powder with the other 2 tbsp of the olive oil, and the juice of the lemon - add seasoning if you wish
5. Gently coat the salmon fillets with the spice mix and roast in the oven for 8-12 mins depending on the size and shape of the fillets
6. Meanwhile, make up the couscous in the bowl you'll serve it in topped with a plate (to save unnecessary cling film usage)
7. Prepare tomato, cucumber, avocado and rocket in a way that best suits your family, either as one salad, or separate components
8. Serve salmon garnished with lemon zest, alongside couscous, salad and yoghurt.
9. ENJOY!

Nutrition

Calories

315 cal

Fat

19 g

Carbs

24 g

Protein

15 g

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