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Malabar Tandoori Salmon Nicoise Salad

This a delicious and refreshing summer salad taking inspiration from Nicoise, but using tandoori grilled salmon instead of tuna. The costal flavours of out Malabar Paste go so well with the fish and it all comes together in an easy, but delicious dish, which you can serve on its own for lunch or dinner for two, or as a side dish at a barbecue or dinner party. You can make this with regular Greek yoghurt or choose a dairy-free option.
  • 2serves
  • 5mins prep
  • 13mins cook
This a delicious and refreshing summer salad taking inspiration from Nicoise, but using tandoori grilled salmon instead of tuna. The costal flavours of out Malabar Paste go so well with the fish and it all comes together in an easy, but delicious dish, which you can serve on its own for lunch or dinner for two, or as a side dish at a barbecue or dinner party. You can make this with regular Greek yoghurt or choose a dairy-free option.
Made with
Malabar Paste

Malabar Paste

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Ingredients

  • 2 tbsp. The Spice Tailor Malabar Paste
  • 3 tbsp. Greek or thick coconut yoghurt or crème fraiche
  • 2 salmon fillet steaks, skinless
  • Oil for greasing
  • 2 baby gem lettuce, washed, dried and leaves separated
  • 60g green beans, cut in half and cooked
  • 1/4 red onions, thinly sliced
  • 2 hard-boiled eggs (we boil them for 7-8 minutes)
  • 2 egg-size new potatoes, hard boiled and cut into quarters
  • 2 tbsp. black olives

Green Goddess Style Dressing

Can be doubled if you like more sauce.

  • 10g fresh mint leaves, washed
  • 30g fresh coriander, leaves and stalks, washed
  • 2 good tbsp. mayonnaise (can be vegan)
  • 1 rounded tbsp. crème fraiche or Greek yoghurt (ideally full fat) (or coconut yoghurt and vegan sour cream)
  • ½-3/4 tbsp. white wine or cider vinegar

Method

  1. Preheat the oven to 200°C.
  2. In a bowl, mix the paste and yogurt.
  3. Smear the mix all over the fillet and leave to marinate for 30 minutes (if you have the time)
  4. Grill under a very hot grill for about 5-6 minutes until charred and cooked through depending how thick the fillet is.
  5. Once cooked, sprinkle each with a pinch of salt and black pepper.
  6. Meanwhile, make the dressing. Whizz the mint and coriander along with the mayonnaise, crème fraiche and ½ tbsp. vinegar. You might need to add a spoon of water. Season well to taste. Add in the extra vinegar if you would like.
  7. Make the salad by layering up the remaining ingredients starting with the gem lettuce as a base, top with the cooked salmon, I like to break them up into large chunks or you can leave them whole and dress before serving.
  8. Stir everything together.

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