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🍽️ Tandoori Salmon with Grilled Vegetables

660 kcal · 30 min · 4 servings

Ingredients

• 800 g salmon fillet
• 1 tbsp Tandoori Masala spice mix
• 8 tbsp olive oil (80 ml)
• 1 tbsp chili flakes
• 1 clove garlic
• 350 g cherry tomatoes
• 1 cucumber
• 1 red onion
• 2 tbsp lemon juice
• salt
• 1 tbsp honey
• 400 g cooked potatoes
• 2 mild green chili peppers
• 0.5 bunch parsley (10 g)

Instructions

1. 1. Rinse the salmon under cold water.
2. 2. Pat the fish completely dry with a kitchen towel.
3. 3. Cut the salmon into four equal pieces.
4. 4. Mix the Tandoori Masala spice blend with four tablespoons of oil and chili.
5. 5. Peel one clove of garlic.
6. 6. Press the garlic.
7. 7. Add the garlic to the spice mixture.
8. 8. Rub the salmon with the spice mixture.
9. 9. Cover the salmon.
10. 10. Let the fish marinate in the refrigerator for about 30 minutes.
11. 11. Wash the tomatoes.
12. 12. Pat the tomatoes dry.
13. 13. Remove the hard stem ends from the tomatoes.
14. 14. Cut the tomatoes into quarters.
15. 15. Wash the cucumber.
16. 16. Pat the cucumber dry.
17. 17. Cut the cucumber in half lengthwise.
18. 18. Remove the seeds from the cucumber halves.
19. 19. Cut the cucumber flesh into small cubes.
20. 20. Peel the onion.
21. 21. Chop the onion finely.
22. 22. Mix two tablespoons of oil with lemon juice, salt, and honey.
23. 23. Add the prepared vegetable pieces to the oil-lemon mixture.
24. 24. Stir everything well.
25. 25. Let the salad marinate until serving time.
26. 26. Wash the potatoes.
27. 27. Pat the potatoes dry.
28. 28. Cut the potatoes into slices about one centimeter thick.
29. 29. Brush the potato slices with the remaining oil.
30. 30. Season the potatoes with salt.
31. 31. Fry the potatoes on a hot grill for about 10 minutes on each side.
32. 32. Season the marinated salmon with salt as well.
33. 33. Place the salmon on the grill.
34. 34. Grill the salmon for about 8 minutes on each side.
35. 35. Wash the chili peppers.
36. 36. Halve the chili peppers.
37. 37. Remove the seeds from the chili peppers.
38. 38. Dice the chili peppers finely.
39. 39. Wash the parsley.
40. 40. Shake the parsley dry.
41. 41. Pick the leaves off the parsley stems.
42. 42. Chop the parsley leaves coarsely.
43. 43. Plate the grilled salmon with the potato slices.
44. 44. Sprinkle the dish with the prepared salsa.
45. 45. Sprinkle the dish with the fresh chili.
46. 46. Sprinkle the dish with the parsley.
47. 47. Serve the dish immediately.

Nutrition per serving

• kcal: 660
• Protein: 44 g · Fett/Fat: 43 g · Carbs: 24 g