I love all Indian cooking and sometimes it’s nice to mix it up a little as salmon wouldn’t usually be used for a tikka curry but for a quick dinner option this is fab and doesn’t have a huge long list of ingredients.
Serve with rice and dhal, on top of a crunchy salad or I sometimes make this for nibbles and just pop a little salmon onto baby cos lettuce leaves which works beautifully too
150g Greek yogurt
2 garlic cloves, crushed
2 teaspoons garam masala
3 teaspoons paprika powder
1/2-1 teaspoon Kashmiri chilli powder
8 teaspoons chickpea flour
juice of 1 lime
salt and pepper
600g skinless salmon fillets, around six small fillets
Combine the yogurt, garlic, garam masala, paprika, chilli powder, chickpea flour, lime juice, salt and pepper in a zip lock bag and mix well.
Add the salmon, gently squish it around to make sure that it is all covered in marinade and then pop back in the fridge for at least one hour.
Preheat the oven or BBQ to 200 degrees Centigrade.
Line a baking sheet with baking parchment if using the oven.
Place the salmon onto the baking tray, spreading it out so the fillets aren’t touching and then top with the remaining marinade and bake for 10-12 minutes.