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Tandoori spiced salmon with minted yoghurt

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It's all in the quality of the salmon (excellent) and the marinade (delicious) here, folks. This will come as one 500g tail piece, skin-on.. To make the marinade, we toast cumin and coriander and make a spice blend with paprika, cinnamon and cardamon. We then puree ginger, chilli and garlic with yoghurt, lemon juice, tomato paste and seasoning and mix with the dry spices. We slather the salmon in a thick layer of marinade, vacuum seal and freeze, keeping it fresh as a daisy till you're ready to cook it at home. 


salmon, mint yoghurt [yoghurt (milk, skim milk powder, cultures), lemon juice, mint, salt, garlic], olive oil, yoghurt (milk, skim milk powder, cultures), lemon juice, garlic, red chilli, ginger, salt, tomato paste, paprika, garam masala (spices, sulphites), cumin ground, coriander ground, cinnamon, cardamom
CONTAINS:
Dairy, Fish, Sulphites .
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Sesame, Soy, Egg.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 Per 100gLarge
ENERGY667kJ4464kJ
PROTEIN17.4g116.4g
FAT TOTAL8.4g56.6g
- SATURATED1.6g10.8g
CARBS2.8g18.5g
- SUGARS1.0g6.6g
SODIUM452mg3027mg
Large:
500g piece of salmon and a sachet of minted yoghurt Serves 3 adults, more if flaked through a salad.

Serve with lemon wedges, leafy greens, spiced rice and a cucumber raita  - or make it an Indian spread with the cauliflower tikka masala. Also works well flaked through salad - try the Wimmera grain or quinoa, pea and feta salads.

LOW CARB: for a low carb accompaniment, serve with raita or a fresh chutney of chopped tomato and coriander, with a big pile of salad greens or spiced, wilted spinach on the side.

Frozen product. Once defrosted, cook and consume within 48 hours.

PLEASE NOTE: this product contains raw fish and should be fully cooked before consumption. While every effort has been made to ensure the fish is bone and scale-free, please be aware that some may remain. 

Defrost fully and preheat oven (FF) 200C. Pat the fish dry and sear, skin side down, in a lightly oiled, oven-proof frypan for 3 minutes, then place the frypan in the oven for 8-9 minutes, carefully transfer the trout to a serving platter. 
Alternatively, place fish in a baking-paper-lined shallow oven-proof dish and place in the oven for 10-12 minutes or until cooked to your liking. 
Serve with steamed rice and minted yoghurt sauce on the side.